Ingredients (Serves 4)

Grilled Shrimp:

20	large shrimp, shelled and deveined
2	tbsp extra-virgin olive oil
2	tsp chopped fresh rosemary
1	tsp chopped fresh parsley
1/4	tsp crushed red pepper flakes
1	garlic clove, finely chopped

Couscous:

2	tbsp olive oil
1/2	cup finely chopped fennel
1/4	cup finely chopped onion
1-1/2	cups low-sodium chicken stock
3/4	cup couscous
2	orange segments, chopped
1	plum tomato, peeled, seeded and chopped
1-1/2	tsp chopped fresh chives
12	fresh mint leaves, finely chopped
4	fresh basil leaves, chiffonade (optional)

Instructions

1. Toss shrimp with extra-virgin olive oil, rosemary, parsley, red pepper flakes and garlic. Allow shrimp to sit at room temperature for 10 minutes to soak up flavours or refrigerate for up to a day.
2. In a broad, 2-inch-deep pan, heat olive oil over medium heat. Add fennel and onion and cook, stirring, until tender, about 5 minutes.
3. Add stock and bring to a boil. Add couscous and cook, stirring with a fork, for 10 seconds. Remove pan from heat and cover. The heat of the stock will cook couscous in 5 minutes. Fluff grains with a fork.
4. Add oranges, tomato, chives, mint and basil and toss gently. Drizzle couscous with a little olive oil, season with salt and pepper, and keep warm.
5. Season shrimp with salt and pepper and grill over medium heat. Brushing extra marinade over them, until just cooked through, 2 minutes on each side. Divide couscous among four plates. Set shrimp on top and serve.

Excerpted from Scott Conant's New Italian Cooking by Scott Conant with Joanne McAllister Smart. Copyright © 2005 by Scott Conant. Excerpted by permission of Broadway, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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