INGREDIENTS                                       (click photo to enlarge)


1 box of cous cous prepared according to package. For more flavor use low sodium
broth instead of water.
1 cup sliced black olives
1 cup of baby tomatoes, halved
8-10 jumbo shrimp, cleaned and sauteed
juice of 2 lemons
1 handful of basil, cut in ribbons
salt and pepper to taste
drizzle with olive oil

DIRECTIONS

Place cooked cous cous in a large serving bowl. Add olives, tomatoes and basil. Blend gently together. In a skillet drizzle with olive oil and place shrimp in pan. They cook quickly so don’t walk away. Turn after a few minutes. Once each side begins to look more opaque and red turn off heat. Sprinkle with salt and pepper and place on top of cous cous. Squeeze lemon juice over the top and a drizzle of olive oil, another sprinkle of salt and pepper if desired. Serve warm or cold.