shrimp & squash couscous

We are currently enjoying the good life at the Log Mansion in Wisconsin with Jeff, Jen, and their boys. Prior to arriving here, we went from Toronto, Canada to Niagara Falls, New York to Rockton, Illinois.

Neither Dave nor I had been to the Falls before. We were blown away by their power and beauty!

This is a recipe my mother-in-law and I made while we were visiting her in Illinois. She’d found it in Ladies Home Journal. I’ve made a couple of changes to the original by using both green and yellow summer squash instead of just zucchini and by adding tomatoes, otherwise, it is pretty much as written.

Grilled Shrimp and Summer Squash Couscous

1/2 cup olive oil
6 green onions, white and dark green portions, thinly sliced
3 tablespoons chopped fresh mint leaves
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil leaves
3 garlic cloves, peeled and minced
1 anchovy, minced
1  1/2  tablespoons fresh lime juice
2 teaspoons salt
1 pound, peeled and deveined shrimp
1 3/4 cups couscous
3 medium green and yellow zucchini
1 cup chopped ripe tomatoes
1/2 cup diced feta cheese
Red pepper flakes
Salt and freshly ground black pepper

Combine olive oil, green onion, mint, parsley, basil, garlic, anchovy, lime juice, and salt.

Pull 1/2 cup of the dressing into a 1-gallon ziplock bag and add the shrimp. Toss, turn, and massage to cover the shrimp with the dressing. Refrigerate for 1 hour.

Cut zucchini into 1/4-inch strips, lengthwise, and brush on both sides with the dressing. Set aside to marinate at room temperature. Set aside the last of the dressing.

Prepare couscous according to package directions. Preheat the grill to medium-high.

Grill zucchini strips until just tender, about 7 to 8 minutes, then dice and add to the couscous.

Skewer and then grill shrimp until just opaque and done, about 5 minutes total.

Add shrimp, tomatoes, and feta to couscous and toss together. Sprinkle with red pepper flakes and serve.

Serves 8 to 10