Menu Enter a recipe name, ingredient, keyword...

Couscous & Grilled Zucchini Salad w/Grilled Shrimp

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 3 small zucchini
  • Kosher salt
  • 2 tea ground cumin
  • 1 pinch cayenne
  • 1/8 teas ground cinnamon
  • fresh ground black pepper
  • 2 teas packed brown sugar
  • 1 large red onion, sliced into 1/3 dis
  • 5 tbsp extra virgin olive oil
  • 1 pound large shrimp, peeled & deviened
  • 1 1;2 cups couscous
  • 1/4 C fresh cilantro, chopped
  • 1 tbsp orange zest, finely grated
  • 2 tbsp fresh orange juice

Details

Servings 4

Preparation

Step 1

Slice into quarters and salt the zucchini. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, mix the cumin, brown sugar, cinnamon, cayenne, 1 tsp. salt, and 1/4 tsp. pepper. In a medium bowl, gently toss the zucchini quarters with 1 Tbs. olive oil and the spice mix.

Grill onion after seasoning well with Olive Oil and salt & pepper. Also grill the shrimp after seasoning with Olive Oil and salt & pepper.

Meanwhile, bring 1 1/2 cups water to a boil in a large saucepan. Stir in the couscous, 2 Tbs. olive oil, and 3/4 tsp. salt. Cover, remove from the heat, and set aside.

Set the zucchini cut side down on the grill and cook, flipping occaisonally until it browns and softens but doesn't turn mushy, 6 to 8 minutes. Return the zucchini to its original bowl and toss to pick up any spices clinging to it. Reduce the heat to medium (if using a charcoal grill, put on the lid and partially close to air vents. Grill the shrimp, turning once, until just pink and cooked through, 2 to 3 minutes. Coarsely chop the zucchini and onions and stir them into the couscous, along with the cilantro, orange zest, and orange juice.

Salt and Pepper to taste; add a little more orange juice to taste. Serve immediately with the shrimp.

You'll also love

Review this recipe

Chicken & Shrimp Marsala Acapulco-Style Shrimp Cocktail