Mediterranean Shrimp with Pearl Couscous

Have you ever tried pearl (Israeli) couscous?  It's bigger than regular couscous, and has a great, chewy texture.  It's easy to make, and delicious hot or cold in a salad.  I decided to pair it with shrimp, and add some edamame, bell pepper, parsley, and feta.  It's a healthy and colorful meal with a great combination of flavors, plus it's quick to make.  We ate ours hot, but I'm looking forward to trying it cold tomorrow for lunch.



Ingredients (makes 4-5 servings):

5 tablespoons olive oil, divided
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
Salt and pepper
2 cups pearl couscous
1 orange, red, or yellow bell pepper, chopped
1 1/2 cups frozen shelled edamame
2 scallions, sliced
2 tablespoons chopped fresh parsley
Juice of half a lemon
1/2 teaspoon turmeric, toasted
1/4 teaspoon paprika, toasted
1/4 teaspoon cumin, toasted
1/2 cup crumbled feta cheese

To cook the couscous, add it to a pot with 2 1/2 cups of water.  Bring to a boil and simmer, covered, until the couscous is tender and has absorbed all the water, about ten minutes.  Fluff with a fork and set aside.

For the shrimp, heat 2 tablespoons of olive oil in a skillet over medium heat.  Add the garlic and cook until fragrant.  Add the shrimp, raise the heat to medium high, and sprinkle with salt and pepper.  Cook the shrimp for about 3 minutes on each side, until opaque.  Remove from skillet and set aside.

Wipe out the skillet, and add another tablespoon of olive oil.  Heat it over medium heat.  Add the pepper and edamame and cook until tender, about 7 minutes.

In a small, dry skillet, toast the spices over medium heat until fragrant, about 1 minute.

Combine the couscous, shrimp, vegetables, scallions, parsley, lemon juice, remaining olive oil, spices, and feta.  Season to taste with salt, pepper, and additional lemon juice.  Stir to combine and serve hot or chilled.