GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS image

Yield 4

Number Of Ingredients 18

¼ cup extra-virgin olive oil
½ teaspoon sea salt
4 green onions, white and light green parts, chopped
2 tablespoons coarsely chopped fresh mint leaves
½ cup coarsely chopped fresh basil
½ cup fresh flat-leaf parsley
2 cloves garlic
2 anchovies (optional)
Juice of 2 limes
1½ pounds large shrimp, peeled and deveined
1½ tablespoon extra virgin olive oil
4 cups diced zucchini (about 4 medium)
1½ cups whole wheat couscous
¼ cup coarsely chopped fresh basil
½ teaspoon red pepper flakes
⅓ cup diced feta cheese
2 tablespoons red wine vinegar
Sea salt and freshly ground pepper

Steps:

In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce. Heat ½ tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and sauté until the edges are browned, 8 to 10 minutes. Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste. Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.