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Grilled Shrimp Skewers with Mediterranean Couscous and Vegetable Salad
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill
  • Saucepan
  • Mixing Bowl
  • Wooden Skewers

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese
  • Wooden skewers, soaked in water for 30 minutes

Instructions
 

  • In a bowl, combine 2 tablespoons olive oil, minced garlic, lemon zest, oregano, salt, and pepper. Add the shrimp and toss to coat evenly. Let the shrimp marinate for 15 minutes while you prepare the couscous.
  • Bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let the couscous sit for 5 minutes, then fluff it with a fork.
  • In a large mixing bowl, combine the cooked couscous with cherry tomatoes, cucumber, red onion, olives, and parsley. Drizzle with the remaining 1 tablespoon olive oil and half the lemon juice, then toss gently.
  • Thread the marinated shrimp onto the soaked wooden skewers. Preheat a grill or grill pan over medium-high heat.
  • Grill the shrimp skewers for 2 to 3 minutes per side until the shrimp turn pink and opaque. Remove them from the grill.
  • Finish the couscous salad with the remaining lemon juice and crumbled feta cheese. Serve the grilled shrimp skewers alongside the salad.

Notes

Soak the skewers well to prevent burning on the grill. The couscous salad can be made ahead and chilled, which helps the flavors meld before serving. If you prefer a milder onion taste, soak the sliced red onion in cold water for 10 minutes and drain it before adding to the salad.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill, Saucepan, Mixing Bowl, Wooden Skewers