Name: Grilled Shrimp and Vegetables with Pearl Couscous
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 6 to 8 servings
Ingredients: 3 tablespoons red-wine vinegar; 3 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh thyme; 1 large garlic clove, finely chopped; 1 3/4 teaspoons salt; 3/4 teaspoon black pepper; 1/3 cup plus 1/4 cup olive oil; 2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound); 1 3/4 cups reduced-sodium chicken broth (14 fl ounces); 1 cup water; 1/4 teaspoon crumbled saffron threads; 2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary; 2 medium red onions (1 pound total); 2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices; 6 ounces feta, crumbled (1 1/4 cups); about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Image may contain Plant Food Produce Vegetable Dish Meal Lentil and Bean

Photo by Romulo Yanes

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

Cooks' notes:

·If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
·Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
·Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
·Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.

Recipe notes

See Related Recipes and Cooking Tips

20 Grilled Shrimp Recipes That Taste Like the Best of Summer
Shrimp grills up quickly and is a super-versatile addition to your backyard party repertoire.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

20 Grilled Shrimp Recipes That Taste Like the Best of Summer