Grilling makes almost all foods taste better, and it makes your neighbors jealous. Last night I made these incredibly simple sausage kabobs and they were delicious. The recipe is from The Food Network. Here is the link.
The pesto recipe needed a bit more oil, so I added about 1 tablespoon more than called for. A little minced garlic also made the pesto extra special. I left out the cherry tomatoes…because I forgot to buy them despite the fact that they were on my list. Can pregnancy brain begin this early? Anyway, I found a yummy red pepper and garlic chicken sausage that was perfect. The remaining pesto is mixed into plain couscous and is a great dish. Very simple and clean. I would maybe add some lemon juice to the couscous to kick up the flavor.
This is a quick, simple, and delicious meal. It can easily be doubled to feed more people and changed to accommodate what you like…or don’t like.
Chicken Sausage and Pepper Kabobs
- 1 cup couscous
- 2 bell peppers (red and yellow), cut into chunks
- 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
- 1 large red onion, cut into chunks
- 1 cup cherry tomatoes
- 3-4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 1-2 cloves garlic, minced
- 4 scallions, roughly chopped
- 1 tablespoon 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 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.
- Meanwhile, puree the parsley, cilantro, garlic and scallions in a blender with the remaining 2-3 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.