adapted from The Sprouted Kitchen
- ¼ cup extra-virgin olive oil
- ½ teaspoon sea salt
- 4 green onions, white and light green parts, chopped
- 2 tablespoons coarsely chopped fresh mint leaves
- ½ cup coarsely chopped fresh basil
- ½ cup fresh flat-leaf parsley
- 2 cloves garlic
- 2 anchovies (optional)
- Juice of 2 limes
- 1½ pounds large shrimp, peeled and deveined
- 1½ tablespoon extra virgin olive oil
- 4 cups diced zucchini (about 4 medium)
- 1½ cups whole wheat couscous
- ¼ cup coarsely chopped fresh basil
- ½ teaspoon red pepper flakes
- ⅓ cup diced feta cheese
- 2 tablespoons red wine vinegar
- Sea salt and freshly ground pepper
1. In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce.
2.Heat ½ tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and sauté until the edges are browned, 8 to 10 minutes.
3.Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste.
4.Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.