Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

　　

Ingredients

Makes 6 to 8 servings

　　3 tablespoons 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 teaspoon black pepper

　　1/3 cup plus 1/4 cup olive oil

　　2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)

　　1 3/4 cups reduced-sodium chicken broth (14 fl ounces)

　　1 cup water

　　1/4 teaspoon crumbled saffron threads

　　2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary

　　2 medium red onions (1 pound total)

　　2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices

　　6 ounces feta, crumbled (1 1/4 cups)

　　

Special Equipment

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

　　

Step 1

Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.

　　

Step 2

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 teaspoon 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.

　　

Step 3

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

　　

Step 4

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

　　

Step 5

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 zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 6

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

　　

Step 7

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.

　　

Step 8

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

　　Cooks' notes:

　　·If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.

　　·Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.

　　·Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.

　　·Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.