- 1-1/4 Lb Shrimp, peeled & deveined
- 2/3 cup Water
- 1/3 cup Lemon juice
- 2 tsp. Cornstarch
- ¾ tsp. Bouquet Gami or Oregano
- 1 cup Quick-cooking Couscous
- ¼ tsp. Salt
- 1-1/2 cup Boiling Water
- 1 Tbsp. Olive Oil
- 4 Medium Leeks, thinly sliced
- ½ cup crumbled Feta cheese
- 10 Pitted Kalamata Olive, quartered
In small mixing bowl combine the 2/3 cup water, lemon juice, cornstarch and ¼ tsp. of bouquet gami seasoning or oregano. Set the mixture aside.
In a small bowl combine couscous, remaining ½ tsp. bouquet gami or oregano and salt. Pour boiling water over couscous. Let stand covered for 5 minutes. Fluff with fork before serving.
Meanwhile, heat oil in wok or large skillet over high heat. Stir-fry leeks in hot olive oil for 2 to 3 minutes or until tender. Remove from wok; set aside. Stir lemon juice mixture. Add to wok & bring to boiling. Add shrimp & cook about 3 minutes or until shrimp are pink. Stir in cooked leeks &¼ cup of Feta cheese. Serve shrimp mixture over couscous; top with quartered olives &remaining Feta cheese. Serves 4.