Greek Shrimp Saganaki with Quick-Cook Couscous

Wash 1 medium zucchini and shave it into thin ribbons using a vegetable peeler, stopping when you reach the seedy core; set the ribbons aside in a bowl. Finely chop 1 medium shallot and mince 3 garlic cloves. Roughly chop 15 g fresh dill. Finely crumble 150 g feta cheese block. Pat 450 g raw shrimp completely dry with paper towels, then season them with a pinch of salt and black pepper.

In a small pot, bring 200 ml water, 1 tsp olive oil, and a pinch of salt to a boil. Stir in 150 g uncooked couscous, cover with a tight-fitting lid, remove from the heat, and let sit for 5 minutes. Fluff the couscous with a fork, then stir in the finely grated zest of 1 whole lemon.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 450 g seasoned raw shrimp in a single, uncrowded layer. Sear for 1 minute per side until they just turn pink but are not fully cooked through. Transfer the seared shrimp to a clean plate and set aside.

Reduce the skillet heat to medium. Add the chopped shallot and minced garlic to the pan with 1 tbsp olive oil. Sauté for 2 minutes until fragrant and translucent. Stir in 1/2 tsp red pepper flakes and 1 tsp dried oregano, cooking for another 30 seconds.

Pour in 30 ml ouzo to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the liquid simmer and reduce by half, about 1 minute. Add 400 g canned whole peeled plum tomatoes, crushing them with your hands as you add them to the pan. Simmer the sauce gently for 8 minutes until it thickens slightly.

Stir 1 tbsp lemon juice into the tomato sauce. Return the seared shrimp and any accumulated juices from the plate back into the skillet. Scatter 150 g crumbled feta cheese block evenly over the top. Cover the skillet with a lid and cook for 2 minutes, allowing the feta to soften and melt into the sauce and the shrimp to finish cooking.

Toss the shaved zucchini ribbons with 1 tsp olive oil, 1 tsp lemon juice, and half of the chopped dill (7.5 g). Divide the lemon-zested couscous among three serving plates. Spoon the hot shrimp saganaki and its rich tomato-feta sauce over the couscous. Garnish with the remaining 7.5 g chopped dill and serve alongside the fresh zucchini ribbons.