Gegrillte Garnelen und Gemüse mit Perlcouscous

Ingredients for Grilled Prawns and Vegetables with Pearl Couscous

• 3 tablespoons red-wine vinegar

• 3 tablespoons chopped fresh oregano

• 2 Esslöffel gehackter frischer Thymian

• 1 große Knoblauchzehe, fein gehackt

• 1 3/4 teaspoons salt

• 3/4 Teelöffel schwarzer Pfeffer

• 80ml plus 60ml olive oil

• 550ml pearl couscous (sometimes called Israeli couscous

• 350g )

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

• 240ml Wasser

• 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

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.

Haftungsausschluss

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