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. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. 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). Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature. Remove from heat and let stand, covered, 10 minutes. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. While couscous toasts, stir together broth, water, and saffron in a large glass measure. 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. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined. Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved.
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