Firehouse Recipe of the Week: Sausage and Pepper Skewers
Aug 25, 2010 at 9:28 AM 0 Comments
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:
- 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.
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
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