This is a perfect brunch dish for a big crowd. Just make it in the morning and serve either room temperature or chilled. It is full of flavor and screams summer and white wine.
- Four couscous:
- 4 cups tri-color Israeli (pearl) couscous
- 5 cups homemade chicken stock or very good quality from your butcher
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground white pepper
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh basil, finely chopped and another 1/4 to garnish
- 1 red bell pepper. seeded and rough chopped
- 1 yellow bell pepper, seeded and rough chopped
- 1 large red onions, peeled and rough chopped
- 1 cup top quality feta cheese that is packaged in brine, crumbled
- For Shrimp:
- 2 pounds medium/small shrimp, shells and tails removed, deveined
- 1 cup dijon mustard
- 1 cup basil, finely chopped
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- For couscous:
- Bring the chicken stock, butter, salt and pepper to a boil in a sauce pan. Add the couscous, stir, and when it returns to a boil, lower the heat to a simmer and cover for 8-10 minutes, stirring occasionally with a wooden spoon to prevent sticking.
- As the couscous cooks, whisk together the lemon juice, olive oil and herbs, set aside and add to the couscous when finished cooking so it absorbs the flavors of the dressing.
- Set oven to 400 degrees, toss the peppers and onion in 2 tablespoons of extra virgin olive oil, salt and pepper to taste. Roast for 10-12 minutes on a lined baking sheet. Mix into the couscous.
- For the shrimp:
- Add the mustard to the bowl of a stand mixer fitted with a whisk, set to medium and drizzle in the olive oil until full mixed. Add all the ingredients except for shrimp, until fully incorporated. Remove from mixer and add shrimp, stir until fully covered. Let shrimp marinate for at least 4 hours or over night.
- Set the oven to broil and put the rack at the top setting. Lay the shrimp out on a baking sheet lined with tinfoil. Broil the shrimp for 4-5 minutes, you should see some brown bubbling. Remove from the oven.
- Bringing it together:
- Take a large serving tray and spread the couscous with a mound in the middle. Spoon the shrimp and the sauce from the broiling on top, then add the feta cheese and basil. Season to taste and serve.
Can’t wait to try it!