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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Thursday, August 9, 2012

Couscous with Grilled Shrimp and Vegetables

Another winner from Epicurious.  This recipe was exceptionally delicious, fresh and pretty healthy too!

First toast 2 1/4 cups of Israeli couscous in a little oil in a pan.

My couscous mix has some lentils and orzo in it as well. Not a problem.  Toast 3-5 minutes until golden and fragrant.
Now you'll need a bit of saffron.  Whatever you do don't drop it on the floor!  This stuff is expensive.  

Mix 1/4 tsp saffron with 1 3/4 cups chicken stock and a cup of water. 

And pour it over the couscous in the pan with 1/2 tsp salt.  

Bring to a boil, cover and simmer 12 minutes until liquid is absorbed.

Then remove from heat and let stand uncovered for 10 minutes to cool to room temperature.

Meanwhile, you'll need to make a viniagrette.  

This is oregano, thyme and garlic.

Combine it with 3 tbsp red wine vinegar and some salt and pepper in a small food processor.  While the processor is running, drizzle in 1/3 cup olive oil until emulsified.  
(You can also chop and whisk this by hand if you like.)

Once the couscous has come to room temperature, stir in 2 tbsp vinaigrette.

While all this is going on, you also need to prep and grill your veggies and shrimp.  Take some wooden skewers that have been soaked in water so they don't burn.

And thread on red onion wedges.

Chop zucchini into thick slices.  Depending on the size of the zucchini and your preference, you can thread these on skewers.  We just grilled the thick slices directly on the grill.  

Toss the zucchini and onions with a bit of the vinaigrette.  

Thread shrimp onto skewers. Toss them with a bit of oil, chili flakes, salt and pepper.

The shrimp only take a few minutes on the grill. Once they're pink and opaque, they're done.

Next the zucchini will be done when it is still firm but cooked through.

The onions will take the longest.

Remove the veggies and shrimp from the skewers and toss with the remaining vinaigrette.  

Place the couscous on a plate or bowl.

And top with the grilled shrimp and veggies.  You could top this with feta or chevre, but it is delicious as is.  I loved the combination of fresh herbs and smoky grilled onions and zucchini.  This is an excellent use for garden produce and a nice, light dinner you can serve warm or at room temperature.  Try it!  

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