Mediterranean Shrimp & Herbed Couscous Salad
INGREDIENTS
- 2 cups uncooked Israeli couscous
- 1 tsp. grated lemon zest plus 3 Tbsp. fresh lemon juice (from 1 large lemon)
- 3 garlic cloves, grated
- ¼ tsp. black pepper
- ¼ cup, plus 1 Tbsp. extra-virgin olive oil, divided
- 1 ¾ tsp. kosher salt, divided
- 1 lb. large shrimp, peeled and deveined
- 1 tsp. smoked paprika
- 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
- ¼ cup chopped fresh dill, plus more for garnish
- 4 oz. feta cheese, crumbled (about 1 cup)
INSTRUCTIONS
- Bring a medium saucepan of salted water to a boil over high. Add couscous, and cook, stirring occasionally, until tender, 5 to 7 minutes. Drain couscous, and rinse with cool water.
- Stir together lemon zest and juice, garlic, pepper, 1/4 cup of the oil, and 1 1/4 teaspoons of salt in a large bowl. Stir into cooked couscous; set aside.
- Pat shrimp dry with paper towels. Sprinkle shrimp with paprika and remaining 1/2 teaspoon salt. Thread shrimp onto skewers. Preheat grill to high (450°F to 500°F). Drizzle shrimp with remaining 1 tablespoon oil, and place shrimp skewers on oiled grates; grill, covered, until charred and cooked through, 1 to 2 minutes per side. *Note: You can also cook the shrimp in oil on a skillet on medium-high heat for 2-3 per side until cooked through.
- Stir parsley and dill into the couscous mixture. Remove skewers from shrimp, and arrange shrimp over couscous. Top with feta cheese. Garnish with additional parsley and dill, if desired.
