North Carolina shrimp were half-off at Harris Teeter and this was my most readily available recipe (from Gourmet). It was easy, quick, and flavorful, but wound up tasting like it was thrown together from leftovers. I won’t be saving this recipe (or sharing it with you).
It did use Israeli couscous, which I had kind of forgotten about. It is a little bit larger and meatier than Moroccan couscous. I’m not sure what the best use for each would be… Maybe Moroccan couscous makes a better side and Israeli couscous does better as the main attraction? Pick up a box and let me know what you think.