Serves 3-4; can be multiplied.
1-1/2 cups Israeli couscous
3 cups boiling water
For the lemon dressing:
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 tsp Greek seasoning
1/2 tsp Dijon mustard
For the salad:
1 lb cooked large peeled and deveined shrimp
4 large basil leaves, thinly sliced
2 Tbsp crumbled feta cheese
1/2 cup sliced black olives
1/2 tsp fresh lemon thyme leaves (or regular thyme)
Place the couscous in a 2- or 3-quart sauce pan, and pour the boiling water over it. Simmer for 8-10 minutes, until the couscous is cooked through. Drain off any excess water, rinse under cold water and drain again, and place the couscous in a mixing bowl.
In a jar with a tight-fitting lid, combine all of the ingredients for the lemon dressing, and shake the jar vigorously to emulsify (thicken) the dressing.
To the mixing bowl with the couscous, add the shrimp, feta, olives and thyme leaves. Drizzle on the dressing, and stir gently to combine.
Serve at room temperature.