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 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.
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