Ingredients
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
Preparation
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.
