Green Herb Shrimp With Summer Squash Couscous

• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• 4 green onions, white and light green parts, chopped
• 2 tablespoons coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil
• 1/2 cup fresh flat-leaf parsley
• 2 cloves garlic
• 2 anchovies (optional)
• Juice of 2 limes
• 11/2 pounds large shrimp, peeled and deveined
• 11/2 tablespoon extra virgin olive oil
• 4 cups diced zucchini (about 4 medium)
• 11/2 cups whole wheat couscous
• 1/4 cup coarsely chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/3 cup diced feta cheese
• 2 tablespoons red wine vinegar
• Sea salt and freshly ground pepper

1. In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce.
2. Heat 1/2 tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and saute until the edges are browned, 8 to 10 minutes.
3. Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste.
4. Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.

ubc, salt, green onions, mint leaves, fresh basil, fresh flatleaf, garlic, anchovies, shrimp, extra virgin olive oil, zucchini, whole wheat couscous, ubc, red pepper, feta cheese, red wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/green-herb-shrimp-with-summer-squash-couscous-52842401 (may not work)