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Grilled Shrimp and Vegetables with Pearl Couscous Recipe

Grilled Shrimp and Vegetables with Pearl Couscous Recipe

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Grilled Shrimp and Vegetables with Pearl Couscous

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Ingredients:

Serving

3 tbsp red-wine vinegar
3 tbsp chopped fresh oregano
2 tbsp chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 tsp salt
3/4 tsp black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called israeli couscous; 3/4 lb)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 tsp crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled and deveined if necessary
2 medium red onions (1 lb total )
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 oz feta, crumbled (1 1/4 cups)

Directions:

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.
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.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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).
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.
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.
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.
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.
Cooks' notes: ·If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total. ·Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature. ·Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap. ·Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1050.26 Kcal (4397 kJ)
Calories from fat	513.45 Kcal
		% Daily Value*
Total Fat	57.05g	88%
Cholesterol	112.91mg	38%
Sodium	2900.25mg	121%
Potassium	1146.1mg	24%
Total Carbs	106.35g	35%
Sugars	4.23g	17%
Dietary Fiber	8.62g	34%
Protein	30.73g	61%
Vitamin C	58.3mg	97%
Iron	4.7mg	26%
Calcium	288.1mg	29%

Amount Per 100 g
Calories	170.89 Kcal (715 kJ)
Calories from fat	83.54 Kcal
		% Daily Value*
Total Fat	9.28g	88%
Cholesterol	18.37mg	38%
Sodium	471.9mg	121%
Potassium	186.48mg	24%
Total Carbs	17.3g	35%
Sugars	0.69g	17%
Dietary Fiber	1.4g	34%
Protein	5g	61%
Vitamin C	9.5mg	97%
Iron	0.8mg	26%
Calcium	46.9mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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