Shrimp Couscous with Tomatoes, Zucchini & Feta

Directions

1. Prepare the couscous: in a small saucepan, boil the broth, remove from heat, stir in the couscous, cover, and let stand for 10 minutes until fluffy.
2. If using frozen shrimp, thaw them briefly under cold running water and pat dry; fresh shrimp don’t need this step.
3. Wash and dry all produce before chopping.
4. Halve the grape tomatoes, cut the peppers into strips after removing seeds and membranes, and dice the zucchini into ½-inch cubes; transfer the cut veggies to a bowl.
5. Preheat a nonstick skillet over medium-high heat, then swirl in a bit of oil to coat the bottom.
6. Mince the garlic. Add shrimp and garlic to the hot skillet and cook until the shrimp turn opaque, about 1–2 minutes per side; transfer shrimp to a plate.
7. In the same skillet, add another drizzle of oil and cook the peppers, zucchini, tomatoes, and a pinch of oregano, stirring occasionally until the vegetables soften, about 3–4 minutes.
8. Shave the dill leaves from the stems, then mince the dill.
9. Return the skillet to heat, pour in the broth, scrape up browned bits, and simmer until most of the liquid evaporates, about 4–5 minutes.
10. Add the dill and the shrimp back to the skillet with any juices; cook together for another minute to marry the flavors.
11. To serve, fluff the couscous and divide it between plates, then top with the shrimp and vegetables and crumble feta over each portion.