Kosher salt
1 1/3 cup dried Israeli couscous + chicken broth for preparing
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup good olive oil
Salt & Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
1/2 cup chopped and seeded tomatoes
3/4 pound good feta cheese, crumbled


Preheat the oven to 350 degrees F.
Prepare the Israeli couscous as directed, but substitute the water called for in the directions with chicken broth to add flavor. Once cooked, place in a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the couscous and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the couscous and add the scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.