Grilled Shrimp and Vegetables with Pearl Couscous and Feta
akhareh taabestaan
the weather’s been getting nippy for the past couple of days, which means one thing: get as much grilling done as possible before it’s too cold for the next few months. and that i’ve been doing:
grilled shrimp and vegetables with pearl couscous and feta
artichokes braised in garlic, mint, and olive oil
sticky sesame chicken (served with jasmine rice)
stir-fried snow peas with mint, chile, and lime
here’s the recipe for the shrimp and couscous:
3 T red-wine vinegar
1 T dried oregano
2 T chopped fresh thyme
1 garlic clove, finely chopped
2 t salt
1 t black pepper
1/2 c olive oil
2 1/2 c pearl couscous
2 c low-sodium chicken broth
1 c water
1/4 t saffron threads
1 1/2 lb large shrimp, peeled
1 or 2 red onions
4 zucchini, cut diagonally into 1/2-thick slices
1 cup feta, crumbled
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 1/4 cup oil in a slow stream, whisking until vinaigrette is combined.
2. heat 1 tablespoon oil in a wide saucepan over moderate heat until hot, then toast couscous, stirring occasionally, until fragrant and pale golden, about 5 minutes. while couscous toasts, stir together broth, water, and saffron. add to couscous with 1/2 t salt and bring to a simmer, uncovered. simmer, covered, until liquid is absorbed and couscous is al dente, 10-12 minutes. stir 2 tablespoons of the vinaigrette into couscous and let stand.
3. prepare grill for cooking over medium-hot heat. meanwhile, toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread shrimp onto skewers.
4. peel onions, leaving ends intact, then half letnghwise and cut into 1-inch wide wedges. thread onto skewers and brush with 1 tablespoon oil and salt and pepper. toss zuchinni with remaining 1 tablespoon of oil, salt and pepper and thread onto skewers.
5. grill shrimp, turning over once, about 4 minutes total. grill vegetables, turning over once, about five minutes. remove shrimp and vegetables from skewers and toss with remaining vinaigrette. arrange on top of couscous and sprinkle with feta. serve warm or at room temperature.