israeli couscous with shrimp and vegetables

Israeli couscous is just large, pea-sized couscous, which is made of pasta. It has a wonderful chewy texture and absorbs the vinagrette perfectly for a flavorful, fast weeknight pasta salad.

serves 2

1 cup israeli couscous
1/2 cup chicken stock
1/2 cup water
1/2 lb medium shrimp, peeled and deveined or pre-cooked
1 zucchini, cut in half and thinly sliced
handful cherry or grape tomatoes, cut in half
4 green onions, thinly sliced
1 tsp dried oregano
3 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
pepper

Boil couscous according to package instructions and drain. Heat 2 tbsp oil over medium-high heat in a large saucepan. Add drained couscous to pan and sautee until lightly browned. Remove from pan into a bowl. Return pan to stove over medium-high heat and add remaining oil. When oil is hot, add zucchini, tomatoes, onions , and shrimp (if using raw) and season with salt and pepper. Cook vegetables 5-7 minutes or until lightly browned. Add to bowl with couscous. Add shrimp (if using pre-cooked). Add lemon juice, vinegar, and oregano, and toss to combine. Season to taste with salt and pepper. Serve at room temperature.