Serves 4 as a main dish salad, 8 as a side dish.
1-1/2 cups Israeli couscous (or grandanina or fregula sarda)
3 cups boiling water
1 lb medium (31-40 size) raw shrimp, peeled and deveined
6 slow-roasted tomato halves (or oil-packed sun-dried tomatoes)
1 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1 tsp agave nectar
1 pinch red pepper flakes
1 pinch fresh black pepper
2 Tbsp parsley leaves, or dill weed, or mint
1 large tomato, diced
2-3 large basil leaves, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
1/2 cup crumbled feta cheese
Coarse sea salt
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 (do not rinse under cold water), and place the couscous in a mixing bowl.
Place the shrimp in a glass bowl or large glass measuring cup. If the shrimp are frozen, you don't need to add water; if defrosted, add 2 tablespoons of water. Microwave on high for 2-3 minutes until the shrimp are cooked (frozen shrimp will take a few minutes more). Set aside to cool.
In a blender, pureé the slow-roasted tomatoes, olive oil, vinegar, agave nectar, red pepper flakes, black pepper, and 2 tablespoons of parsley or other herb. Add a tablespoon or two of water to achieve the consistency of thick salad dressing. Pour this mixture over the couscous, and stir to combine.
Add the diced tomato, basil, 1/4 cup parsley, feta, and the cooled shrimp. Toss well. Cover and refrigerate for 1 hour or more.
Before serving, season to taste with coarse sea salt and fresh black pepper.