Shrimp with Israeli Couscous, Feta and Dill

This was an impromptu dish that came together well. I should have done a better job chopping the herbs finely but eh.

1 pound large shrimp, peeled

lemon pepper seasoning (I used Penzey’s Bicentennial rub, which is similar)

1 package Israeli couscous

olive oil (about 2 tbsp)

1 3/4 cup vegetable broth

about 3 oz feta, cubed

1-2 tbsp dill, chopped

1 tbsp parsley, chopped

1 onion, chopped

2 garlic cloves, minced

juice of half a lemon

zest of 1 lemon

Cook couscous in vegetable broth with 1 tbsp olive oil, according to package direction.

While couscous is resting, heat the rest of the oil in pan. Sautee onion until soft, add garlic and shrimp (season shrimp with lemon pepper). Cook until just opaque.

Stir shrimp mixture, lemon juice, zest, feta and herbs into couscous and serve.

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