Follow these steps carefully to assemble a truly memorable Grilled Shrimp with Couscous Salad. Breaking it down into manageable parts makes the process smooth and enjoyable.

Step 1: Marinate the Shrimp

1. If your shrimp are frozen, thaw them completely. Pat them thoroughly dry with paper towels; this is crucial for getting a good sear on the grill.
2. In a medium-sized bowl, combine the peeled and deveined shrimp with 3 tablespoons of olive oil, minced garlic, smoked paprika, dried oregano, red pepper flakes (if using), and the zest of 1 lemon.
3. Season generously with salt and freshly ground black pepper.
4. Toss everything together until the shrimp are evenly coated.
5. Cover the bowl and refrigerate for at least 20-30 minutes to allow the flavors to meld. Do not marinate for more than an hour, as the lemon zest can start to “cook” the shrimp, affecting its texture.

Step 2: Cook the Couscous

1. While the shrimp is marinating, prepare the couscous. If using pearl (Israeli) couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until it becomes lightly golden and fragrant. This step enhances its nutty flavor.
2. Carefully pour in the vegetable or chicken broth (or water). Bring to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
3. If using regular couscous: Bring the broth (or water) to a boil in a saucepan. Once boiling, remove from heat, stir in the couscous and 1 tablespoon of olive oil. Cover and let it sit for 5-7 minutes, or until all the liquid is absorbed.
4. Once cooked, fluff the couscous with a fork. Spread it out on a baking sheet or a large plate to cool down more quickly and prevent it from clumping. This step is important for achieving a light, fluffy texture in your salad.

Step 3: Prepare the Vegetables and Herbs

1. While the couscous is cooking and cooling, chop and dice your vegetables: English cucumber, red bell pepper, and red onion. Halve or quarter the cherry tomatoes. Halve the Kalamata olives.
2. Finely chop the fresh parsley and mint.
3. Set all prepared vegetables and herbs aside in a large salad bowl. This bowl will eventually hold the entire salad, so ensure it’s big enough.

Step 4: Make the Lemon-Herb Dressing

1. In a small bowl or a jar with a tight-fitting lid, combine 1/3 cup extra virgin olive oil, the juice of 1 large lemon, Dijon mustard, finely minced or grated garlic, and honey or maple syrup (if using).
2. Whisk vigorously until the dressing is well emulsified and slightly thickened. Alternatively, if using a jar, seal the lid tightly and shake well.
3. Season with salt and freshly ground black pepper to taste. Remember that the shrimp and couscous will also be seasoned, so taste as you go. Set aside. You can make this dressing a day or two in advance and store it in the refrigerator.

Step 5: Grill the Shrimp

1. Preheat your grill (gas or charcoal) to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly and lightly oil them to prevent the shrimp from sticking. You can do this by soaking a paper towel in a high smoke point oil (like canola or vegetable oil) and, using tongs, rubbing it over the hot grates.
2. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Thread the marinated shrimp onto the skewers. If not using skewers, you can place the shrimp directly on the grill, or use a grill basket for smaller shrimp.
3. Place the shrimp skewers (or individual shrimp) on the hot grill. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Be careful not to overcook them, as they can become tough and rubbery very quickly. The internal temperature should reach 145°F (63°C).
4. Once cooked, remove the shrimp from the grill and let them rest for a couple of minutes. If using skewers, you can slide the shrimp off them.

Step 6: Assemble the  Salad

1. To the large salad bowl containing the chopped vegetables and herbs, add the cooled couscous.
2. Pour about two-thirds of the lemon-herb dressing over the couscous and vegetables. Toss gently but thoroughly to combine everything, ensuring the couscous is well coated.
3. Add the grilled shrimp to the bowl. If desired, reserve a few shrimp for garnishing the top.
4. If using, sprinkle the crumbled feta cheese over the salad.
5. Give the salad another gentle toss. Taste and adjust seasoning if necessary. You might want to add more dressing, salt, pepper, or a squeeze of lemon juice.

Step 7: Serve

1. Serve the Grilled Shrimp with Couscous Salad immediately while the shrimp is warm, or chill for later. It’s delicious both ways!
2. Garnish with extra fresh herbs, a lemon wedge, or a drizzle of olive oil if desired.