Ingredients Jump to Instructions ↓

  1. 24 frozen peeled and deveined extra-large shrimp with tail shell intact , thawed

  2. 25 cup(s) extra-virgin olive oil

  3. 1 teaspoon(s) kosher salt

  4. 1 1/3 cup(s) tomato couscous

  5. 1 teaspoon(s) ground cumin

  6. 1 teaspoon(s) coriander

  7. 1 teaspoon(s) garlic paste

  8. 1 bag(s) (10-ounce) frozen mixed vegetables , thawed in a sieve under running hot water 1 cup(s) crumbled feta cheese

  9. 1/3 cup(s) pitted kalamata olives

  10. 1/3 cup(s) toasted sliced almonds

  11. More Pantry Staples

  12. 25 cup(s) lemon juice

  13. 2 teaspoon(s) grated lemon zest

  14. 2 serrano chiles , minced

  15. 1 pint(s) grape tomatoes , halved

  16. 1 cup(s) fresh mint leaves , torn

  17. 6 thin scallions , sliced

  18. 1 small head frisee , separated into leaves Spiced Pita Bread Crisps

Instructions Jump to Ingredients ↑

  1. Thread 4 shrimp onto each of 6 bamboo skewers; place skewers on a baking sheet. Combine 2 tablespoons of the lemon juice, 1 tablespoon of the oil, 1 teaspoon of the lemon zest, and 1/2 teaspoon of the salt in a cup; brush over shrimp. Let stand while preparing couscous.

  2. Combine couscous, chiles, cumin, coriander, garlic, and the remaining 1/2 teaspoon salt in a large bowl; whisk together until couscous is evenly coated. Scatter mixed vegetables over top; add 2 cups boiling water and cover bowl with plastic wrap. Let stand 5 minutes, until water is absorbed. Uncover bowl, fluff mixture with a fork, and cool completely.

  3. In a large bowl, combine tomatoes, mint, and scallions; stir into couscous mixture with the remaining 2 tablespoons lemon juice, 3 tablespoons oil, and 1 teaspoon lemon zest; toss to combine.

  4. Heat a large grill pan over medium heat. Grill shrimp 2 to 3 minutes per side, until just cooked through. Line plates with frisée. Top with couscous salad and grilled shrimp. Scatter feta, olives, and almonds over top. Serve with Spiced Pita Bread Crisps .


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