Faith’s Greek Shrimp Couscous, Feta, Olives & Lemon
  1. Remove shrimp from refrigerator and place on counter. Make couscous according to package directions. While couscous is sitting with the lid on, steaming itself, in a fry pan add 1/4 cup extra virgin olive oil and two cloves of peeled garlic, and saute for a couple of minutes.
  2. Toss in peeled shrimp and cook for a couple of minutes or so on each side until done. (Shrimp cooks quickly.) Add in chopped olives, cherry tomato halves and crumbled feta, stir a couple of times to coat everything.
  3. Serve by placing couscous on each plate, and top with the shrimp mixture. Make sure some of the shrimpy olive oil is poured on the couscous. Just before serving squeeze a fresh lemon wedge over each plate. (I’ve been known to throw already cooked shrimp into the pan, warming it.)