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© Meredith Corporation. All rights reserved. Used with permission.
Rinse shrimp and pat dry with paper towels; set aside.
In a small bowl, combine water, lemon juice, cornstarch and 1/4 teaspoon bouquet garni seasoning (or oregano); set aside.
In a small heatproof bowl, combine couscous, the remaining 1/2 teaspoon bouquet garni seasoning (or oregano) and salt. Pour boiling water over the couscous. Cover and let stand for 5 minutes.
Meanwhile, in a wok or 12-inch skillet, heat oil over medium-high heat. Add leeks; cook and stir for 2 to 3 minutes or until tender. Remove the leeks from the pan; set aside. Stir the lemon juice mixture; add to the pan. Bring to a boil. Add the shrimp; cook for 2 to 3 minutes or until opaque. Stir in the cooked leeks and 1/4 cup feta.
To serve, fluff the couscous mixture with a fork and transfer to a serving platter. Spoon the shrimp mixture over the couscous; sprinkle with the remaining 1/4 cup feta.