With couscous.
This was a super quick and easy dinner and it was awarded the Cal Seal of Approval. So you know it was good!
Pesto:
¼ cup fresh parsley
¼ cup fresh cilantro
4 scallions, rough chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
S&P
1. Puree the parsley, cilantro, scallions, olive oil and vinegar in a blender or food processor. Season with s&p.
For the Skewers:
1 package smoked sausage, cut into 1" pieces
2 bell peppers (red, yellow, or orange), cut into 1" pieces
1 red onion, cut into 1" pieces
1 cup cherry tomatoes
Olive oil, S&P
2. Toss the sausage, peppers, onions and tomatoes in a bowl with a little olive oil, s&p. Thread onto skewers, alternating sausage and vegetables. Grill for 10-15 minutes, turning occasionally. Brush the skewers with some of the pesto while grilling.
1 box couscous
3 scallions, chopped
3. Cook the couscous according to package directions. Save a little of the pesto for a dipping sauce, and mix the rest into the couscous. Season with s&p. Also mix in the chopped scallions.
4. YUM! This would be really good with chicken or steak too. I also made a side salad.
Source: Food Network Magazine, April 2010
No comments:
Post a Comment