We get it. When you're giving yourself some well-deserved 'me' time in the hot room that can mean less time to prepare a healthy meal for yourself. But we don't think you should have to give up one for the other and so we're sharing one of our favorite recipes with you. It's tasty and quick, plus you can prep some of it before class. Enjoy yogis!
Chicken Sausage and Pepper Skewers
- 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
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.
Adapted from Food Network 2012.