The Busy Gourmand

This is a very light but filling dish that works well in the spring when the mint is young and tender.  The feta cheese gives the couscous that little bit of heft that the lemon and mint are lacking. Including the time it takes to heat the grill this recipe should take you about 20 minutes.

• 1 pound medium shrimp, peeled and deveined
• 1 cup uncooked couscous
• 1 cup chicken stock
• 1 cucumber, peeled, seeds removed and diced medium
• 2 tablespoons finely diced red onion
• 1/2 pint grape tomatoes cut in half
• 4 oz crumbled feta cheese
• juice from one lime, about 2 tablespoons
• juice from one lemon, about 1/3 cup
• 1/3 cup olive oil, plus 3 individual tablespoons
• 2 tablespoons chopped mint
• 2 tablespoons chopped italian parsely
• 1/4 cup small arugula leaves, washed
• kosher salt and freshly ground black pepper

Preheat the grill.

In a small pot heat the chicken stock to the boil.  Add one tablespoon of the olive oil and then the couscous and stir to incorporate all the couscous in the liquid.  Take the couscous off the heat and set aside to allow it to absorb the liquid for at least 5 minutes.

In a small bowl combine the lime juice and 2 tablespoons of the olive oil.  Add a pinch of salt and a couple of turns from the pepper mill.  Add the shrimp and toss so that the mixture evenly covers all of the shrimp.  Allow to sit for at least 10 minutes.

Once marinated place the shrimp on the grill and cook on each side for 1 or 2 minutes until the shrimp become just pink and opaque.  Do not overcook the shrimp.

In a small food processor add the lemon juice and the remaining olive oil along with the mint and the parsley a pinch of salt and a couple of turns from the pepper mill.  Process until the mixture becomes an emulsion.

Add the couscous to a large bowl.  Add the feta cheese, the cucumber, the onion and the sliced tomatoes.  Pour the lemon and mint dressing over the ingredients and toss to incorporate the dressing evenly.

Put a large scoop of the couscous mixture onto a plate.  Top with 4 or 5 shrimp and garnish with the arugula.  This will make 4 entrée portions, or about 6 primi piatti.

Gluten Free

Substitute quinoa for the couscous and this will make a great gluten free alternative.