Shrimp Saganaki over Pearl Couscous

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Step 1

Bring a medium pot of salted water to a boil. Add the couscous and stir gently to separate. Boil for 10 to 12 minutes, until just tender. Drain and toss with a drizzle of oil to prevent clumping, then season with salt and pepper. Set aside.

Step 2

While the couscous cooks, medium-dice the tomatoes. Mince the garlic. Crumble the feta cheese.

Step 3

In a large oven-safe pan, heat a drizzle of oil on medium heat. Add the garlic and cook, stirring, for 30 seconds to 1 minute, until fragrant. Add the diced tomatoes and cook, stirring occasionally, for 2 minutes. Add 125 ml of water (double for 4 portions), season with salt and pepper, and let the sauce simmer while you prepare the shrimp.

Step 4

If needed, remove the shells from the shrimp. Pat them dry and season with the Tzatziki spice blend. Add the shrimp to the pan with the sauce and cook, stirring occasionally, for 1 to 2 minutes, until partially cooked. Sprinkle the crumbled feta over the shrimp and transfer the pan to the oven. Broil for 2 to 3 minutes, or until the shrimp are cooked through and the cheese is beginning to brown.