Vinaigrette- Whisk together vinegar, oregano, thyme, garlic, 1/4 ts salt, 1/8 ts ground black pepper until salt is dissolved. Add 1/6c EVOO. Set aside.
Couscous- Heat 1/2tb of EVOO in wide 3 quart heavy saucepan over medium heat until hot, but not smoking. Add couscous. Stir occassionally until fragrant and golden brown, about 3-5 min. Add chicken broth, water, saffron and 1/8 ts salt and bring to simmer, uncovered. Cover and let simmer until liquid is absorbed and couscous is al dente, 10-12 min. Remove from heat and let stand, covered for 10 min. Stir 1 tb of vinaigrette into couscous and let sit uncovered.
NOTE- Be sure to buy reduced sodium chicken broth. If not, do not add salt to couscous.
Shrimp and Veggies- Boil cauliflower florets in salt water (if using).
Sliced onions in half, and then half the long way, then half again (wedges). Toss onions and vegetable of choice with EVOO, 1/4 ts salt and 1/8 ground black pepper. Cook or grill until al dente and then set aside.
Tear day old ciabatta or bread of choice into bite size pieces. Toss with a little bit of EVOO and 1/2 ts of garlic salt. Place in broiler and watch until crisp.
Toss shrimp in 1/2 tb EVOO, 1/8 salt, and 1/8 ground black pepper. Cook or grill.
Combine veggies and shrimp. Add remaining vinaigrette. Plate couscous, then top with veggie, shrimp and croutons. Sprinkle feta and then parsley on top. Serve warm or at room temperature.
Originally Submitted
10/10/2011
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