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 lb)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled and deveined if necessary
2 medium red onions (1 lb total)
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 oz 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
shrimp, vegetables, pearl

2 lbs ham from shank
2 onions
6 potatoes
salt
garlic
pepper
butter
pork, pepper, butter, vegetables

5 tomatoes
1 cucumber
1 finely chopped onion
1 tablespoon of olive oil
1 tbsp cilantro
1/8 tsp black pepper
1/4 tsp salt
1tbsp lemon juice



cucumbers, vegetables