- Servings: 4
2 tablespoons olive oil, divided
2 cups Israeli couscous
1 ½ cups water
1 cup vegetable broth (or just use all water, and add a bit more salt)
½ teaspoon salt
1 hefty pinch saffron
juice of ½ lemon
6-8 garlic scapes, cut into pieces or left whole
1 pound shrimp, shelled
⅓ cup crumbled feta
a handful fresh mint leaves, roughly torn if they’re large
salt and pepper
Heat 1 tablespoon of the olive oil in a large saucepan over a medium-high heat. Add the couscous, and cook for a few minutes, stirring so that the couscous is coated with oil and lightly toasted. Add the water, broth, saffron and salt. Bring to a boil, then reduce the heat until it’s just high enough to maintain a simmer. Simmer, covered, until the liquid is absorbed and the couscous is tender, ~8-10 minutes. Turn off the heat and let sit, covered, to absorb any remaining liquid for a few minutes. Then add the lemon juice, stir to fluff/combine, and add salt and pepper to taste (you can also drizzle in more olive oil if you want). Transfer to a serving platter.
Heat the remaining tablespoon of olive oil in a skillet over a medium-high heat. Add the garlic scapes, and saute for a minute or two, until they turn bright green and tender. Sprinkle with a bit of salt, and scatter on top of the couscous.
Add the shrimp, and saute for a few minutes, stirring, until pink and cooked through. Season with salt, and scatter, along with any pan juices, on top of the couscous and scapes. Top with the feta and fresh mint, and serve.