When you find that perfect recipe that makes entertaining so much easier, you want to share it with everyone! My good friend and colleague, Wendy, introduced me to this dish as she served it at a casual summer dinner party. When she placed it on the table, everyone let out a “WOW”! The presentation is impressive, the flavor is intensely delicious and the real win, is that it can made in advance and served at room temperature! Delicious (and healthy) ingredients + easy assembly + make ahead+ stunning presentation. Need I say more.
Grilled Shrimp and Zucchini over Pearl Couscous
Ingredients
Vinaigrette
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, minced
1/2 teaspoon salt, plus more for additional seasoning in recipe
1/4 teaspoon black pepper, plus more for additional seasoning in recipe
1/3 cup extra virgin olive oil, plus 3 tablespoons for rest of recipe
Couscous
2 1/4 cups pearl couscous (12 ounces)
1 3/4 cup reduced sodium vegetable broth (14 ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
Shrimp and Vegetables
2 pounds large shrimp (21-25 per pound), peeled and deveined
2 medium red onions, cut into 1/2 inch wide wedges
1 container cherry or grape tomatoes, about 2 cups
2 pounds large zucchini (about 4), cut diagonally into 1/2 inch slices
4 ounces feta, crumbled (3/4 cup)
Directions
Vinaigrette
- Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper in a small bowl or jar with lid. Add 1/3 cup olive oil and whisk or shake until combined.
Couscous
- Heat 1 tablespoon olive oil in a 3-quart heavy saucepan over moderate heat. Add couscous, stirring occasionally, until golden, 3 to 5 minutes.
- While couscous toasts, in a large glass measure, stir together broth, water and saffron. Add to couscous with 1/4 teaspoon salt and bring to a simmer. Simmer, covered, until liquid is absorbed and couscous is al dente, about 10 minutes or as directed on the package.
- Remove from heat and let stand, covered, 10 minutes. Add 2 tablespoons of vinaigrette to the couscous, stir, and let stand, uncovered at room temperature.
Shrimp and Vegetables
- For grilling indoors, brush a two burner grill pan with 1 tablespoon of olive oil. Heat grill pan over med/high heat. In a large bowl, add the zucchini slices, onion wedges, and tomatoes. Toss with 1 tablespoon of oil and season with salt and pepper. Add vegetables to grill pan, you may have to cook in batches, and grill for about 4-5 minutes per side, until vegetables are browned and softened. Remove from grill and place them in the large bowl used for tossing the veggies with oil.
- Rebrush the grill pan with 1 tablespoon of olive oil and place the shrimp on grill pan. Season with salt and pepper. Grill for a few minutes per side or until shrimp are cooked through (don’t over cook). Remove and place in a large bowl with the vegetables. Toss the shrimp and the vegetables with remaining vinaigrette.
Assembly
- Spoon the couscous onto a large platter, Arrange shrimp and vegetables on top of couscous and sprinkle with feta cheese. Serve warm or at room temperature.
Recipe adapted from Epicurious. A special thank to Wendy Cramer for introducing me to this recipe.
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