Mediterranean Shrimp with Feta, Olives, and Oregano

Serves 4-6

Recipe courtesy of School Night by Kate McMillan for Williams Sonoma

Ingredients:

1½ cups (9 oz/280 g) Israeli couscous
4 tablespoons (2 fl oz/60 ml) olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
6 plum (Roma) tomatoes, chopped
1½ pounds (750 g) tail-on medium shrimp, peeled and deveined
½ cup (2½ oz/75 g) Kalamata olives, pitted
½ pound (155 g) feta cheese, crumbled
¼ cup(¼ oz/7 g) fresh oregano leaves

Click image to enlarge

Method:

Cook the Israeli couscous according to the package instructions. Stir in 2 tablespoons of the olive oil and season with salt and pepper. Cover to keep warm and set aside.

Preheat the oven to 400°F (200°C).

Lay the tomatoes in the bottom of a shallow 2-quart (2-1) baking dish and drizzle with the remaining 2 tablespoons olive oil. Bake just until the tomatoes release their juices, about 8 minutes. Remove from the oven and top with the shrimp, olives, feta, and

oregano. Bake until the shrimp are bright pink and opaque throughout, 12-14 minutes.

Fill shallow bowls with couscous, top with the shrimp mixture, and drizzle with olive oil. Serve right away.