• 2 tbls olive oil, seperated
• 1.5 pounds peeled and deveined shrimp
• 1 tsp mustard seeds
• 2 leeks, cut into half moons
• 2 carrots, shredded
• 5 cloves thinly sliced garlic cloves
• 1 cup couscous
• 2 cups boiling water
• 1 cup thawed frozen peas

1. Heat 1 tbls olive oil in a skillet, over medium heat.
2. Add shrimp *add coarse salt and fresh ground pepper to taste*.
3. Saute, tossing until cooked through, about 3 minutes.
4. Remove from pan.
5. Add 1 tbls olive oil and stir in the mustard seeds.
6. Cook until they pop, about 30-40 seconds.
7. Add leeks, carrots, and garlic.
8. Cook until leeks are tender.
9. Stir in 1 cup couscous, peas, and boiling water. Salt and pepper to taste.
10. Remove from heat, cover with lid, let sit 5 minutes.
11. Add shrimp and stir.

I love this dish when it is hot outside! It is very light so it won't sit heavy on your stomach during those hot summer *or SPRING, if you're in the south!* nights!