Lemon-Garlic Grilled Shrimp Kabobs with Herbed Pearl Couscous and Charred Summer Vegetable Medley

In a large pot over medium heat, add 2 tbsp olive oil and 4 cups of uncooked pearl couscous. Toast the grains for 3-4 minutes, stirring constantly until they are golden brown and smell nutty.

Carefully pour 6 cups of chicken stock and 1 tsp salt into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is fully absorbed and the couscous is tender.

While the couscous simmers, mince 8 cloves of garlic and finely chop 1/2 cup of fresh parsley and 2 tbsp of fresh oregano. Zest 3 of the lemons and then juice all 5 lemons into a medium bowl.

Create the marinade by whisking together the minced garlic, lemon zest, half of the lemon juice (reserve the other half), the chopped parsley, chopped oregano, 2 tbsp honey, 2 tsp red pepper flakes, 1/2 cup olive oil, 1 tsp salt, and 1 tsp black pepper.

Wash and cut 3 zucchini, 3 yellow squash, 4 red bell peppers, and 2 red onions into uniform 1-inch chunks. Pat 4 lbs of raw shrimp dry with paper towels.

Assemble the kabobs by threading the shrimp and vegetables onto double skewers (pierce each piece with two parallel skewers). This prevents the ingredients from spinning when you flip them on the grill. Brush the kabobs generously with the lemon-garlic marinade.

Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 3-4 minutes per side. The shrimp should be pink and opaque, and the vegetables should have distinct char marks. Avoid overcooking the shrimp to maintain a tender texture.

Finely chop 1/4 cup of fresh mint and 1/4 cup of fresh chives. Fluff the cooked couscous with a fork and stir in the remaining lemon juice, the fresh mint, and the chives to brighten the flavor.

Transfer the herbed couscous to a large serving platter and arrange the grilled kabobs on top. Drizzle any remaining marinade from the bowl (only if it hasn't touched raw shrimp) or a final squeeze of lemon over the platter before serving.