This dish was a revelation! I can't wait to make this for a picnic dinner at an outdoor concert - it’s elegant, neither dry nor soupy, and all of the flavors pop, making it thoroughly delicious. The Israeli couscous is creamy to begin with, so only 1/4 cup of mayonnaise is needed for a perfect consistency. I used Italian sausage, but cubed ham would be just as good; I can also see using proteins other than or in addition to shrimp - perhaps chicken, other shellfish, or cold leftover pork or lamb.

Ingredients

• 2 cups pearl (israeli) couscous
• 1 cup chicken stock
• 1 cup water
• 1.5 pounds uncooked shrimp, peeled an deveined
• 1/2 yellow bell pepper, chopped
• 1/2 sweet red pepper, chopped
• 2 garlic cloves, minced
• 4 ounces tazzo ham (substitutes: procuitto or sweet italian bulk sausage)
• 1 shallot, finely sliced
• splash tabasco, or red pepper sauce of choice
• 3 tablespoons olive oil (for cooking)
• 2 scallions, chopped for garnish
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh herbs (oregano, thyme, basil leaves)
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon dry mustard
• 1 tablespoon muffaletta (olive relish) optional

Directions

1. To prepare couscous: heat a tablespoon of olive oil in a medium pan, add two cups of couscous. Stir until couscous is coated in warm oil - (do not let the mixture brown). Add chicken stock and water, and simmer for about twenty minutes. Or until couscous has absorbed all liquid and is done. Set aside.
2. In a sauté pan, heat 1 tablespoon of oil, add ham (or sausage) , garlic, shallot, peppers. Cook until vegetables are softened. Combine vegetable mixture with couscous.
3. To sauté shrimp, add 1 tablespoon olive oil in the pan used for the veg mixture (or use a separate pan). Cook about two minutes until shrimp are plump and tender. Remove immediately from heat.
4. To prepare dressing: in a small bowl, combine all six ingredients and whisk.
5. To assemble: stir dressing into couscous vegetable mixture, top with shrimp, garnish with chopped scallions or fresh herbs. Dish may be served hot, chilled or at room temperature. (It's all good.)