Herbes de Provence Shrimp with Basil and Pea Couscous 

Sounds fancy, but it’s really quick and easy to make!
Ingredients
  • 1 c. couscous
  • 3/4 c. frozen peas, thawed
  • 1/4 c. fresh basil, chopped
  • 1 tsp. lemon zest, plus 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 lb. large shrimp, peeled and deveined
  • 2 tsp. fresh thyme
  • 2 tsp. fresh marjoram, oregano, or savory, chopped
  • 1 tsp. fresh rosemary, chopped
  • 1/2 tsp. dried lavender
  • 1 tbsp. fresh tarragon, chopped
Directions
  1. Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
  2. Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
  4. Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.