Grilled Shrimp and Vegetables with Pearl Couscous

Ingredients

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

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