Ingredients:

  • 2 cups cherry tomatoes (or 1 large tomato, diced)
  • 1/3 cup kalamata olives (sliced and pitted)
  • 1/4 cup feta cheese
  • Black pepper to taste
  • 1/4 tsp kosher salt
  • 12 oz seafood mix (shrimp, scallops, etc.)
  • 1 tsp olive oil (plus more for drizzling)
  • 3 cloves garlic (minced)
  • (2 cups vegetable broth)
  • (1 1/2 cups pearl couscous)
  • (Juice of 1/2 lemon)
  • (2 tbsp fresh or dried parsley)
  • (Zest of 1/4 lemon for garnish)
  • (1 tsp fish sauce)

Instructions:

  1. In a large bowl, combine the cherry tomatoes, kalamata olives, feta cheese, and black pepper. Set aside.
  2. Sprinkle kosher salt over the seafood mix. Heat a large deep skillet over medium-high heat. Once hot, add olive oil followed by the seafood mix. Cook for about 2½ minutes; stir in minced garlic during the last minute of cooking. Transfer cooked seafood to the bowl with the tomato mixture.
  3. In the same skillet used for seafood, add extra olive oil along with pearl couscous. Brown couscous lightly before adding vegetable broth and fish sauce. Increase heat to high until it reaches a boil; then stir well. Cover and reduce heat to medium; cook until all liquid is absorbed (about10–12 minutes). Fluff couscous with a fork.
  4. Add fluffed couscous to the bowl containing your seafood mixture. Drizzle with lemon juice and toss everything together until well combined.
  5. Divide salad among bowls; garnish each serving with parsley and lemon zest before serving warm or at room temperature.