2 cups cherry tomatoes 10 ounces, halved
1/3 cup olives sliced pitted
¼ cup feta cheese crumbled
1 tablespoon capers drained
Freshly ground black pepper
¼ teaspoon kosher salt
½ Kilo large shrimp peeled and deveined
1 teaspoon olive oil
3 garlic cloves minced
2 cups vegetable broth low sodium
1 ½ cups pearl couscous
Juice of ½ lemon
2 tablespoons fresh parsley chopped for garnish
¼ teaspoon lemon zest grated for garnish
Method of Preparation
In a large bowl, combine the tomatoes, olives, feta and capers. Season with the pepper.
Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl of the tomato mixture.
Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture. Add the lemon juice and toss well.