Sausage-and-Pepper Skewers

Ingredients

• 1 cup cherry tomatoes 
• 12 ounce mild chicken sausage cut into 1-inch pieces (preferably garlic-flavored)
• 1 cup couscous 
• 0.3 cup cilantro leaves fresh
• 0.3 cup parsley fresh
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 1 large onion red cut into chunks
• 4  scallions roughly chopped
• 1 tablespoon citrus champagne vinegar 
• 2  bell peppers red yellow cut into chunks ( and )

Equipment

• bowl
• blender
• grill
• skewers
• grill pan

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.
4. 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.
5. Toss the couscous with half of the remaining pesto and season with salt and pepper.
6. Serve with the skewers and the remaining pesto, for dipping.
7. Photography by Antonis Achilleos