Firefly Shrimp & Vegetable with Pearl Couscous Recipe | Phoenicia Specialty Foods Phoenicia Specialt

Ingredients

• 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 olive oil
• 1/4 cup olive oil
• 2 1/4 177s pearl couscous (also called Israeli couscous)
• 1 3/4 177s chicken broth (14 fl ounces)
• 1 cup water
• 1/4 teaspoon crumbled saffron threads
• 2 pounds large shrimp (21 to 25 per pound), peeled and deveined if necessary
• 2 medium red onions (1 pound total)
• 1 orange bell pepper, cut into 1½-inch pieces
• 2 pounds large zucchini (about 4), cut diagonally into ½ -inch-thick slices
• 1 1/4 177s crumbled French Feta
• 3 tablespoons chopped fresh, flat-leafed parsley leaves