Grilled Shrimp with Couscous and Roasted Bell Peppers

Ingredients

• shrimp, peeled 6 oz
• whole wheat couscous 1/2 cup cooked
• bell peppers 1 cup roasted
• olive oil 1 tbsp

Method

1. Prepare the Bell Peppers. Preheat your oven to 425°F (220°C). Wash the bell peppers, cut them into strips or chunks, and place them on a baking sheet. Drizzle with half the olive oil (1/2 tbsp) and toss to coat evenly. Roast in the oven for 15-20 minutes until tender and slightly charred.
   Tip: Roasting peppers enhances their sweetness and adds a smoky flavor.
2. Cook the Whole Wheat Couscous. If not already cooked, prepare the whole wheat couscous according to package instructions (usually involves boiling water, adding couscous, covering, and letting it steam for 5 minutes). Fluff with a fork and set aside.
   Tip: Use broth instead of water for extra flavor if desired.
3. Marinate the Shrimp. In a bowl, combine the peeled shrimp with the remaining 1/2 tablespoon olive oil, a pinch of salt, and pepper. Toss to coat evenly. Let it sit for 5 minutes while the peppers roast.
   Tip: Add minced garlic or lemon juice to the marinade for extra zest.
4. Grill the Shrimp. Heat a grill pan or outdoor grill to medium-high heat. Place the shrimp on the grill and cook for about 2-3 minutes per side until they turn pink and opaque. Avoid overcooking to keep them tender.
   Tip: Use tongs to flip shrimp gently to prevent them from falling apart.
5. Assemble the Dish. On a plate, arrange the cooked couscous as a base. Top with the roasted bell peppers and grilled shrimp. Drizzle any leftover cooking juices or a squeeze of lemon over the top for brightness.
   Tip: Garnish with fresh herbs like parsley or cilantro if available.

Pro tips

• To prevent shrimp from sticking to the grill, oil the grill grates or the shrimp lightly before cooking.
• Cook couscous just before serving to keep it fluffy and warm.