Grilled Shrimp and Vegetables with Pearl Couscous
Grilled Shrimp and Vegetables with Pearl Couscous is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.