Herbes de Provence Shrimp with Basil and Pea Couscous

YIELDS: 4 servings

TOTAL TIME: 0 hours 20 mins

INGREDIENTS

1 c. couscous 

3/4 c. frozen peas, thawed

1/4 c. fresh basil, chopped

1 tsp. lemon zest, plus 2 tablespoons lemon juice

3 tablespoons olive oil, divided

Kosher salt and freshly ground pepper

1 lb. large shrimp, peeled and deveined

2 tsp. fresh thyme

2 tsp. fresh marjoram, oregano, or savory, chopped

1 tsp. fresh rosemary, chopped

1/2 tsp. dried lavender

1 tbsp. fresh tarragon, chopped

DIRECTIONS

1- Cook couscous per package directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper. 

2- Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.

3- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine. Serve with couscous alongside.