[realfood] Couscous Salad with Grilled Shrimp & Spiced Pita Bread Crisps

COUSCOUS SALAD WITH GRILLED SHRIMP

24 peeled and deveined extra large shrimp with tail shell intact, thawed
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 1/3 cups tomato couscous
1 tsp each ground cumin, coriander, and garlic paste
10 oz bag mixed vegetables, thawed
1 cup crumbled feta cheese
1/3 cup each pitted kalamata olives and toasted sliced almonds
1/4 cup lemon juice
2 tsp lemon zest
2 serrano chiles, minced
1 pint grape tomatoes, halved
1 cup mint leaves, torn
6 thin scallions, sliced
1 small head frisee, separated into leaves

Thread 4 shrimp onto each of 6 bamboo skewers, place skewers on a baking sheet. Combine 2 tbs lemon juice, 1 tbs oil, 1 tsp lemon zest and 1/2 tsp salt in a cup, brush over shrimp. Let stand.

Combine couscous, chiles, cumin, coriander, garlic and remaining salt in a bowl, whisk together until couscous is coated. Scatter mixed veggies over top, add 2 cups boiling water and cover bowl with plastic wrap. Let stand 5 min. or until water is absorbed. Uncover bowl, fluff mixture with a fork, and cool completely.

In a large bowl, combine tomatoes, mint and scallions, stir into couscous mixture with the remaining lemon juice, oil, and lemon zest, toss to combine. Heat a grill pan. Grill shrimp 3 min. per side or until cooked through. Line plates with frisee.  Top with couscous salad and grilled shrimp. Scatter feta, olives and almonds over top. Serve with SPICED PITA BREAD CRISPS---Coat 6 (6 inch) pita breads with olive oil spray and sprinkle with kosher salt, ground cumin, chili powder, and cayenne pepper, each to taste. Cut each into quarters. Bake in a 350 degree oven 12 min. or until crisp. MAKES 6 SERVINGS.*
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