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Fay Stout | all galleries >> Galleries >> My Recipe Box > Grilled Shrimp and Vegetables with Pearl Couscous
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Grilled Shrimp and Vegetables with Pearl Couscous

3 Tbsp. chopped fresh OREGANO
2 Tbsp. chopped fresh THYME
1 large GARLIC CLOVE, finely chopped
1 3/4 tsp. SALT
3/4 tsp. PEPPER
1/3 c. plus 1/4 c. OLIVE OIL
2 1/4 c. PEARL COUSCOUS (sometimes called Israeli couscous; 3/4 lb.)
I have found this at Central Market in Dallas as well as Whole Foods
1 3/4 c. low sodium CHICKEN BROTH or VEGETABLE BROTH
1 c. WATER
1/4 tsp. crumbled SAFFRON THREADS (optional)
2 lb. large SHRIMP, peeled and deveined
2 medium RED ONIONS, peeled and cut lengthwise into 1/2 inch wide wedges with toothpick inserted to hold together
2 lb. ZUCCHINI, cut diagonally into 1/2-inch-thick slices
6 oz. FETA CHEESE, crumbled

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

Heat 1 Tbsp. 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, 3-5 minutes.
While couscous toasts, stir together broth, water and saffron in a large glass measure.
Add to couscous with 1/2 tsp. salt and bring to a simmer, uncovered.
Simmer, covered, until liquid is absorbed and couscous is al dente, 10-12 minutes.
Remove from heat and let stand, covered, 10 minutes.
Stir vinaigrette to combine, then stir 2 Tbsp. into couscous and let stand, uncovered, at room temperature.

Toss shrimp with 1 Tbsp. oil, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl and thread 4 or 5 shrimp onto a skewer.

Toss onions and zucchini with 2 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Grill shrimp and veggies. (You may use an outdoor grill or you may use a ridged grill pan over moderately high heat.)
Grill shrimp for about 4 minutes and the vegetables for about 5 minutes.
Remove toothpicks and skewers. Toss shrimp and vegetables with remaining vinaigrette.

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.

Canon EOS 40D
1/40s f/6.3 at 80.0mm iso1600 full exif

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