Mediterranean CousCous with shrimp, olives, tomatoes, and feta cheese

Ιngredients:

• 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
• Salt
• ¼ lemon zest for garniture
• 2 tbsp parsley, chopped for garniture

Preparation:

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.