1 cup uncooked Israeli couscous
1/4 cup olive oil, divided
1 pound peeled and deveined raw small shrimp
1 tablespoon minced garlic
1/2 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1 teaspoon lemon zest
2 1/2 tablespoons fresh juice (from 1 lemon), divided
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 cup chopped English cucumber
2 ounces crumbled feta cheese
1 tablespoons chopped fresh flat-leaf parsley
How to Make It
Bring a pot of salted water to a boil; add couscous. Boil, stirring occasionally, until tender, 5 to 6 minutes. Drain and rinse under cold water. Place couscous in a large bowl.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add shrimp, and cook, stirring often, 2 minutes. Stir in garlic, pepper, and 1/2 teaspoon of the salt; cook until shrimp are opaque, about 1 more minute. Remove from heat, and stir in 1 1/2 teaspoons of the lemon juice, tossing to coat. Cool 5 minutes.
Meanwhile, whisk together oregano, thyme, lemon zest, and remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Drizzle over couscous. Add cucumber and feta, and toss to combine. Top with shrimp and parsley. Serve with lemon wedges.