Sausage and Pepper Skewers

Ingredients:

• 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 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 scallions, roughly chopped
• 1 tablespoon white wine vinegar

Preparation:

1. Soak eight 8-inch skewers in water, at least 15 minutes.
2. Preheat a grill or grill pan to medium high.
3. Prepare the couscous as the label directs.
4. Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper.
5. Thread onto the skewers, alternating the sausage and vegetables.
6. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
7. Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water.
8. Season with salt and pepper.
9. 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.
10. Toss the couscous with half of the remaining pesto and season with salt and pepper.
11. Serve with the skewers and the remaining pesto, for dipping.

Per serving: Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g; Fiber 5 g; Protein 24 g

Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:

• Oregon Salmon Patties with Zesty Lemon Sauce
• BBQ Chicken Burritos
• Grilled Polish Sausage with Sauerkraut
• Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice
• Easy as Pie Peach Cobbler
• Garlic Basil Shrimp
• Watermelon Hors d'Oeuvres
• Seafood Fettuccine
• Pot Roast
• Sweet and Sour Pork
• Sauteed Chicken with Ancho-Orange Sauce
• Shrimp Fried Rice
• BBQ Flank Steak with Chipotle Mayo
• Caramel-Pecan Brownies aka Eeeeeevil Brownies
• Citrus-Roasted Salmon
• Coconut Shrimp
• Chicken with Black Bean Salsa
• Brown Rice, White Fish, Spinach Salad
• Three Cheese Scalloped Potatoes
• Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffeecake, Traditional Eggs Benedict with Fresh Hollandaise
• Hazmat Wraps
• Corned Beef and Cabbage and Irish Blackberry Sorbet
• Favorite Chocolate Chip Chewy Toffee Cookie Surprise
• Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti
• Honey-Orange Marinated Salmon
• Enchiladas, Spanish Rice, and Honeymoon Salad
• Pumpkin Dessert
• Roasted Asparagus with Balsamic Browned Butter
• Good for the Belly Beef Stew
• Chicken with Black Bean Salsa
• Oven-Roasted Sweet Potatoes and Onions
• Chicken and Strawberries over Mixed Greens
• Carmel-Pecan Rolls
• Cajun Oven-Fried Chicken
• Green Chile-Chicken Casserole
• Sweet Potato Souffle
• Spicy Peanut Noodles with Shrimp

  Portland Fire & Rescue We Respond: Always Ready, Always There

  August 24, 2010