Grilled Shrimp and Vegetables with Pearl Couscous |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous. 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) |
Directions:
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. 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. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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. 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. 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. 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. 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.
9. 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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