J
jadaore
Guest
This was gorgeous, and really delicious. A wonderful dish for company, altho it's a bit time consuming. For the dressing I used less oregano and thyme, added basil, and mint, then sprinkled the finished dish with minced chives. Next time I would put most of the feta on the couscous before the vegetables and shrimp because they looked so beautiful nestled on the bed of couscous it was a shame to hide it under the feta. Click on the link to see reviewer suggestions. Next time I think I'll also use more types of veggies, definitely some red bell.
GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.
3 tablespoons red-wine vinegar (I subbed balsamic for 1 of the Tbsp)
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 (I used a lot less by spraying the veggies and shrimp w/ o/o)
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 teaspoon 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 (I also used yellow squash and yellow zucchini)
6 oz feta, crumbled (1 1/4 cups)
Special equipment: about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
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.
Makes 6 to 8 servings.
Gourmet
June 2006
Melissa Roberts-Matar
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/235021
GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.
3 tablespoons red-wine vinegar (I subbed balsamic for 1 of the Tbsp)
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 (I used a lot less by spraying the veggies and shrimp w/ o/o)
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 teaspoon 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 (I also used yellow squash and yellow zucchini)
6 oz feta, crumbled (1 1/4 cups)
Special equipment: about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
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.
Makes 6 to 8 servings.
Gourmet
June 2006
Melissa Roberts-Matar
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/235021