Wednesday, March 28, 2012

Recipe of the Day: Sausage & Pepper Skewers w/ Couscous

Today being National Something on a Stick Day, we figured we would avoid things of the corndog nature and make some classic Sausage & Pepper Skewers with a delicious Pesto Sauce to dip them in. This recipe pulls together in less than 20 mins and once your grill is hot, your almost home free. Using Sausages such as a spicy chicken or garlic flavored Turkey sausage or great for this recipe and greatly reduce the amount of fat you will be taking in.
These go great in the Summer / Springtime at a backyard BBQ because once they are cooked, they can be held with one hand allowing the other hand to hold that Ice Cold Libation of the day.
(click Read More for the entire recipe)

1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-oz) package chicken sausage (preferably garlic-flavored or spicy chicken), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 TBS extra-virgin olive oil
Kosher salt and freshly ground pepper
¼ cup fresh parsley
¼ cup fresh cilantro
4 scallions, roughly chopped
1 TBS white wine vinegar

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.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 TBS 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.

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.
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.

No comments:

Post a Comment