Spicy Shrimp, Vegetable & Couscous Bowls

Ingredients

• 1 1/2 cups whole-wheat pearl couscous
• 1 small red bell pepper, chopped
• 1/2 cup snow peas, trimmed and sliced
• 3 tablespoons sliced fresh basil, divided
• 3 tablespoons sliced fresh mint, divided
• 1 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 1/2 teaspoons sambal oelek (see Tip)
• 1 1/2 teaspoons grated fresh ginger
• 1 large clove garlic, crushed and peeled
• 1/2 teaspoon ground pepper, divided
• 1/8 teaspoon salt
• 5 tablespoons grapeseed oil, divided
• 1 pound large raw shrimp (16-20 count), peeled and deveined

Instructions

1. Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.
2. Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.
3. Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.