Mediterranean Grilled Shrimp Bowl

Preparation time 20 minutes

Total time: 40 minutes

Serves 4

Ingredients

Couscous

375 mL (1 ½ cups) vegetable or chicken broth
30 mL (2 tbsp.) butter
5 mL (1 tsp.) harissa (optional)
1 lemon, zest
300 g (1 ½ cups) couscous
10 g (¼ cup) Greek basil leaves, plus extra for serving (see note)

Bowls

2 merguez sausages, cut into small pieces
15 mL (1 tbsp.) vegetable oil
450 g (1 lb.) medium shrimp (20-30), peeled
280 g (2 cups) cherry tomatoes, halved
1 small red onion, thinly sliced
125 mL (½ cup) Pure Cucumber Greek dressing
6 Kalamata olives, pitted and chopped
100 g (4 cups) arugula

Directions

Couscous

1 Bring broth, butter, harissa and lemon zest to a boil in a small saucepan. Remove from heat and add couscous. Cover and let stand for 5 minutes. Fluff couscous with a fork. Season with salt and pepper. Add basil. Cover and set aside.

Bowls

2 Meanwhile, in a large non-stick skillet set over high heat, brown sausages in oil for 5 minutes or until completely cooked. Add shrimp and cook for 2–3 minutes or lightly browned. Set aside on a plate. Cook tomatoes and onion for 2 minutes in the cooking fat to soften. Season with salt and pepper. Deglaze with 60 mL (1/4 cup) of the dressing. Add olives. Set aside.

3 Combine arugula with remaining dressing in a bowl.

4 Divide couscous, arugula, tomato mixture and shrimp mixture between bowls. Top with hummus and basil leaves.