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Categories:
couscous bell peppers chicken sausage red onion cherry tomatoes extra-virgin olive oil kosher salt fresh parsley fresh cilantro scallions white wine vinegar
Viewed: 18 - Published at: 6 years agoIngredients
- 1 cup couscous
- 2 bell peppers (red and yellow), cut into chunks
- 1 (12 oz) package chicken sausage (preferably garlic flavored), cut into 1-inch pieces
- 1 large red onion, cut into chunks
- 1 cup cherry tomatoes
- 3 tbls extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 scallions, roughly chopped
- 1 tbls white wine vinegar
Method
- Soak eight 8 inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as label directs.
- Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1tbls olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6-7 minutes.
- Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tbls olive oil, the vinegar and 2 tbls water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6-7 more minutes.
- Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
