This is such a fresh and spring-like dish, and I've now made a giant bowl of it twice in the last week. I could eat this for every single meal and not get sick of it at all!
1 1/2 cups uncooked Israeli couscous, prepared according to package directions (yields about 2 1/2 cups cooked)
medium or large shrimp, peeled and de-veined (cooked and uncooked are both okay)
2 zucchini squash
2 red, orange, or yellow bell peppers
3/4 cup kalamata olives, pitted
3/4 cup feta cheese crumbles
1/2 cup cilantro, roughly chopped
plenty o' garlic (I used 4 cloves)
salt and pepper to taste
Give the olives a rough chop and put them in a large bowl.
Prepare your veggies: chop into bite-sized pieces and saute over medium heat with 1/2 tbsp olive oil and two cloves of minced garlic until the zucchini is fork-tender. Add veggies to the bowl.
Prepare your shrimp: I don't add any extra oil to the veggie pan, just put in 2 more cloves minced garlic and my shrimp. Saute over medium heat. If the shrimp are already cooked, just heat them and maybe get some browning. If you're working from raw shrimp, make sure they are thoroughly cooked and pink! Turn off the heat and squeeze the juice of half a lemon over the top. Add shrimp to the bowl.
Prepare your couscous according to package directions, and add it to the bowl.
Add chopped cilantro, feta cheese crumbles, and the juice of your other lemon. Stir everything together and enjoy warm with salt and pepper!
This will keep in the fridge for at least 5 days, unless you eat it immediately, which you very well might. Do let me know if you try it out :)