A quick and light spring lunch for today: Roasted Shrimp, Pepper and Pea Couscous Salad. Under 30 minutes, from fridge to table. Yum!
4 tablespoons olive oil, divided
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced shallot
1 tablespoon chopped fresh dill
1 1/2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, divided
Freshly ground black pepper
1 cup Israeli (pearl) couscous
2 cups water
1 pound uncooked, peeled and deveined medium shrimp
1 cup fresh or frozen peas
1/2 cup red bell pepper, 1/4-inch dice
Arrange a rack in the middle of the oven and heat to 400F.
Whisk 2 tablespoons of the oil, lemon juice, shallot, dill, Dijon, 1/4 teaspoon of the salt, and a few grinds of black pepper together in a large bowl; set aside.
Heat the remaining 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Meanwhile, roast the shrimp and peas.
If using fresh peas, add to a pot of salted boiling water and cook until tender, 3 to 5 minutes. Drain.
Pat the shrimp dry and place them on a rimmed baking sheet. Add the cooked or frozen peas, diced red pepper and remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Spread into an even layer. Roast until the shrimp are just opaque and cooked through, 6 to 8 minutes.
Drain the couscous through a fine-mesh strainer, transfer to the bowl of dressing, and toss to combine. Add the shrimp, peas and peppers to the couscous and toss to combine. Serve warm or let it cool in the refrigerator for 30 minutes to 2 hours and serve cold.