Grilled Prawns and Vegetables with Pearl Couscous

Ingredients for Grilled Prawns and Vegetables with Pearl Couscous

• 45ml 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 teaspoons black pepper

• 80ml plus 60ml olive oil

• 550ml pearl couscous (sometimes called Israeli couscous

• 350g )

• 425ml reduced-sodium chicken broth (14 fl ounces)

• 240ml water

• 1/4 teaspoons crumbled saffron threads

• 900g large prawns (21 to 25 per pound), peeled and deveined if necessary

• 2 medium red onions (450g total)

• 900g large courgette (about 4), cut diagonally into 1/2-inch-thick slices

• 170g feta, crumbled (300ml )

• about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

How to make Grilled Prawns and Vegetables with Pearl Couscous

Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a small bowl until salt is dissolved. Add 80ml oil in a slow stream, whisking until vinaigrette is combined.

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. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoons 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).

Toss prawns with 1 tablespoon oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a bowl and thread 4 or 5 prawns onto each skewer (don't crowd, or prawns won't cook evenly).

Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with courgette. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

Grill prawns 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. Transfer prawns, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.

Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.

Spoon couscous onto a large platter or shallow serving bowl. Arrange prawns and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.