Chicken sausage and sweet pepper skewers

Ingredients:

• 1 cup couscous
• 2 sweet peppers (red and yellow), cut into pieces
• 1 package (340 g) of chicken sausages (preferably with garlic), cut into 2.5 cm pieces.
• 1 large red onion, diced
• 1 cup cherry tomatoes
• 3 tbsp. l. olive oil
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 green onions, coarsely chopped
• 1 tbsp. white wine vinegar

Preparation:

1. Soak eight 20cm (8-inch) wooden skewers in water for at least 15 minutes. Preheat a grill or grill pan to medium heat. Cook the couscous according to package directions.
2. Meanwhile, combine the bell pepper, sausage, onion, and tomatoes in a bowl. Add 1 tablespoon of olive oil; season with salt and pepper to taste. Thread the pieces onto skewers, alternating sausage and vegetables. Cook, turning, until the vegetables are slightly softened and the sausage begins to brown, 6-7 minutes.
3. Meanwhile, in a blender, puree the parsley, cilantro, and green onions with the remaining 2 tablespoons olive oil, vinegar, and 2 tablespoons water. Season with salt and pepper to taste. Brush the kebabs with a little pesto and continue grilling, turning, until the tomatoes are soft and the sausage is crispy, another 6-7 minutes.
4. Mix the couscous with half of the remaining pesto and season with salt and pepper to taste. Serve with skewers and the remaining pesto for dipping.