Categories: Chicken, Mediterranean

Ingredients

• 1/2 cup couscous
• 1 bell peppers (red and yellow), cut into chunks
• 1/2 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
• 1/2 large red onion, cut into chunks
• 1/2 cup cherry tomatoes
• 1 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/8 cup fresh parsley
• 1/8 cup fresh cilantro
• 2 scallions, roughly chopped
• 1/2 tablespoon white wine vinegar

Directions

1. Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

2. Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon 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 to 7 minutes.

3. Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons 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 to 7 more minutes.

4. 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.

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