Ingredients

• 1/2 cup drained roasted red peppers, patted dry
• 2 Tbsp. tomato paste
• 1 Tbsp. white vinegar
• 1 1/2 Tbsp. sweet paprika
• 1/8 to 1/4 tsp. cayenne pepper
• Kosher salt and ground black pepper
• 2 Tbsp. grapeseed or other neutral oil, divided
• 1/2 cup fregola or pearl couscous
• 1 large yellow onion, cut into 1/2-inch pieces
• 1 large banana pepper or cubanelle pepper, stemmed, seeded and cut into 1/2-inch pieces
• 8 to 12 oz. Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
• 8 oz. andouille sausage, quartered lengthwise and cut into 1/2-inch chunks
• Chopped fresh dill, to serve
• Sour cream, to serve

Directions

1. In a blender, combine the roasted peppers, tomato paste, vinegar, paprika, cayenne, and 1/2 teaspoon salt. Purée, scraping the blender jar as needed, until smooth, about 30 seconds. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and blend with an immersion blender until smooth.)
2. In a Dutch oven over medium-high, combine 1 tablespoon of the oil and the fregola/pearl couscous. Cook, stirring until golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.
3. In the same pot over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, banana/cubanelle pepper, potatoes and a 1/2 teaspoon each salt and black pepper. Cook, stirring until the vegetables are browned at the edges, 4 to 5 minutes.
4. Add the pepper purée and cook, scraping up any browned bits, until the mixture begins to stick to the bottom of the pot, 1 to 2 minutes. Stir in 2 cups water and simmer.
5. Stir in the fregola/pearl couscous, then cover, reduce to medium-low and cook, stirring occasionally until a pairing knife inserted into the potatoes meets no resistance, 15 to 20 minutes.
6. Stir in the sausage. Cook uncovered, stirring until heated through and thickened, 3 to 5 minutes. Taste and season with salt and pepper. Serve sprinkled with dill and with sour cream on the side.

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