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.
Israeli couscous (also called pearl couscous) really soaks up the tangy dressing, but you can also substitute a cooked, cooled whole grain like quinoa or bulgur.