Mediterranean CousCous with shrimp, olives, tomatoes, and feta cheese
- 200g HELIOS CousCous
- 240 ml vegetable broth
- 450g jumbo shrimp, peeled and deveined
- 200g cherry tomatoes, cut in half
- 100g Kalamata olives, sliced
- 150g feta cheese, diced
- 3 garlic cloves, chopped
- ½ lemon juice
- 3 tbsp olive oil
- Pepper, fresh ground
- ¼ lemon zest for garniture
- 2 tbsp parsley, chopped for garniture
In a large bowl, toss tomatoes, olives, and feta cheese. Season with fresh ground pepper.
Salt shrimp modestly. Heat olive oil in skillet over medium heat. Sauté shrimp for about 2 ½΄ each side. Add garlic and toss. Mix shrimp with ingredients in bowl.
Place CousCous in a large bowl. Pour hot vegetable broth (not boiling) and stir. Cover bowl with plastic wrap, and let rest for 5’. Toss with a fork. Add CousCous and lemon juice to the bowl, and mix well.
Garnish with parsley and lemon zest. Serve.