The days are warming. The sun is hanging in the sun longer and longer into the evening. Some days I even manage to make it out of the house without a jacket. Woohoo! Sandals, dresses, dinning on the patio and grilling dinner. I’m excited to be exiting the cold and entering into farmer’s market season. Can you tell?
What better way to get ready for summer than to start stretching those grilling muscles. Actually, who am I kidding? We grill all year round. But summer grilling? That is where it’s at.Grilling just isn’t as fun when you have to suit up in your snow boots and parka to make dinner.
So in honor of the gradually warming day I have a gift for you. A quick and easy dinner recipe sort of gift. Grilled shrimp and vegetables are delicious. Grilled shrimp and vegetables with a fresh lemon vinaigrette? Amazing. Grilled shrimp and vegetables with a fresh lemon vinaigrette that is super quick and easy to make? It doesn’t get better than this.
I’ll just say that again in case you missed it. This is a quick and easy dinner recipe. I repeat quick and easy.
Have you ever tried Israeli Couscous? I stumbled upon Israeli couscous, also know as pearled couscous, in a grocery store I frequent and was instantly intrigued. After playing around a bit Luke and I deemed my grilled shrimp and vegetables over Israeli couscous a winner and the need to share it with you was born. This dish is simple, light and fresh. I have a grill basket that I like to toss my shrimp and veggies into to grill, but you could also use a few skewers for the shrimp and carefully lay the vegetables directly on the grill rack.We like to serve this warm as a main dish but it could be served cool as a main dish or side dish as well.
Grilled Shrimp and Israeli Couscous Ingredients
2 small zucchini cut at a bias, about 1 cup
1/2 medium red onion, sliced into 1/4 inch thick rounds
1 cup Israeli couscous generous
1 1/3 cups chicken stock
Juice of 2 lemons, about 1/4 cup
3 tablespoons olive oil
1 teaspoon dried oregano
2 cloves garlic
1 teaspoon lemon zest
1/2 teaspoon salt
Salt and pepper
1 Roma tomato diced
Feta cheese to garnish
In a small bowl whisk together lemon juice, olive oil, oregano, garlic, lemon zest and salt. Toss 1/4 cup lemon vinaigrette with the shrimp, zucchini and onions. Set the remaining vinaigrette aside.
Warm grill to medium high heat.
Add chicken stock and couscous to a medium sauce pan and bring to a simmer, uncovered. Cover and simmer until chicken stock is absorbed and couscous is al dente, about 10 to 12 minutes. Remove pan from heat add remaining vinaigrette to pan and stir to combine. Let stand, covered for about 10 minutes.
While couscous sits grill vegetables and shrimp until shrimp are pink and veggies are just tender, about 5 minutes. If using skewers for the shrimp and grilling the veggies on the rack shrimp cook for 4-5 minutes turning once.
To serve place about 1/2 cup couscous on a plate and top with a quarter of the veggies and shrimp. Garnish with diced tomatoes and feta cheese.