Grilled Shrimp and Vegetables with Pearl Couscous

Grilled Shrimp and Vegetables with Pearl Couscous
Photo by Romulo Yanes

Ingredients

  • 1 large garlic clove
  • 2 tablespoons fresh thyme
  • 12 wooden skewers and 20 wooden picks (round, not flat)
  • ¾ teaspoon black pepper
  • 2 medium red onions
  • 2 ¼ cups pearl couscous (sometimes called Israeli couscous)
  • 3 tablespoons red-wine vinegar
  • + 9 more ingredients
    • ¼ teaspoon crumbled saffron threads
    • 3 tablespoons fresh oregano
    • 6 ounces feta, crumbled
    • 2 pounds large zucchini
    • 1 ¾ cups reduced-sodium chicken broth
    • 2 pounds large shrimp (21 to 25 per lb), peeled and deveined if necessary
    • 1 ¾ teaspoons salt
    • 1 cup water
    • 7/12 cup olive oil

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...

View full recipe at Epicurious

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