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Grilled Shrimp and Vegetables with Pearl Couscous

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Grilled Shrimp and Vegetables with Pearl Couscous

Grilled Shrimp and Vegetables with Pearl Couscous

amanda

Equipment

  • Grill Pan - A durable stainless steel grill pan that evenly sears food for a perfect char while keeping it tender inside.

  • Indoor Grill - For those who don't have the luxury of an outdoor grill, this indoor electric grill can still deliver a similar flavor and texture to foods.

  • Pearl Couscous - A key ingredient in the recipe for Grilled Shrimp and Vegetables with Pearl Couscous.

  • Measuring Cups - Essential for accurate ingredient measurement, these stainless steel measuring cups come in various sizes.

  • Kitchen Timer - A simple yet crucial tool for timing the cooking process during grilling.

  • Grill Brush - To clean your grill pan or outdoor grill effectively without damaging surfaces.

  • Mandoline Slicer - For evenly cutting vegetables to ensure consistent and uniform cooking.

  • Tongs or Spatulas - Utensils that can be used during the grilling process for handling food items.

Ingredients

  • 3 tablespoons red-wine vinegar

  • 3 tablespoons chopped fresh oregano

  • 2 tablespoons chopped fresh thyme

  • 1 large garlic clove, finely chopped

  • 1 3/4 teaspoons salt

  • 3/4 teaspoon black pepper

  • 1/3 cup plus 1/4 cup olive oil

  • 2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)

  • 1 3/4 cups reduced-sodium chicken broth (14 fl ounces)

  • 1 cup water

  • 1/4 teaspoon crumbled saffron threads

  • 2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary

  • 2 medium red onions (1 pound total)

  • 2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices

  • 6 ounces feta, crumbled (1 1/4 cups)

  • about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Instructions

1

Instruction 1

Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
2

Instruction 2

Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
3

Instruction 3

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
4

Instruction 4

Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
5

Instruction 5

Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6

Instruction 6

Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
7

Instruction 7

Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
8

Instruction 8

Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
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