Serve lemon-garlic shrimp atop a flavorful couscous with raisins, olives and feta.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 1 pound large peeled and deveined shrimp, tails removed
- 6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves garlic, grated
- 3 lemons
- 2 cups Israeli couscous
- 1/4 cup golden raisins
- Kosher salt and freshly ground black pepper
- 2/3 cup crumbled feta
- 1/3 cup pitted Kalamata olives, halved
- 1/3 cup roughly chopped fresh parsley
Instructions
- Prepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes
- Put the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
- Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
- Thread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 39 g |
| Cholesterol | 205 mg |
| Sodium | 742 mg |