Poached Shrimp and Couscous with Grilled Vegetables
| Serves | 8 |
|---|---|
| Ingredients | Pasta, Seafood, Vegetables |
| Menu Part | Side Dish |
| Cuisine Type | Mediterranean |
Source: University of San Diego (San Diego)
Couscous, fresh herbs and feta cheese give a Mediterranean air to this light side dish.
Ingredients
3 tbsp. red-wine vinegar
3 tbsp. chopped fresh oregano
2 tbsp. chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 tsp. salt
3/4 tsp. black pepper
1/3 cup plus 1/4 cup olive oil
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
2 bay leaves
1/4 tsp. crumbled saffron threads
2 lb. large shrimp (21 to 25 per pound), peeled and deveined
2 medium red onions (1 lb. total)
2 lb. large zucchini (about 4), cut diagonally into 1/2-in.-thick slices.
6 oz. feta cheese, crumbled (1 1/4 cups)
Steps
- 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 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).
- Prepare poaching liquid and gently simmer shrimp with 1/4 teaspoon salt, 1/4 teaspoon pepper and two bay leaves.