Downriver Summer Couscous & Shrimp Salad

Name: Downriver Summer Couscous & Shrimp Salad
Yield: 6-8 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus extra for grilling leek; 1 tablespoon balsamic vinegar; 3 tablespoons red-wine vinegar; 1-1/2 teaspoons granulated garlic; 1-1/2 teaspoons dried oregano (or 1 tablespoon fresh); Kosher or sea salt; Freshly ground black pepper; 1 large leek, split in half, dark-green tops removed; 1 pound large shrimp (26-30), peeled and deveined; 3 cups cooked whole-wheat couscous; 1 19-ounce can chickpeas, rinsed and drained; 1-1/2 cups diced fresh cucumber, seeds removed; 1 pint grape or cherry tomatoes, halved; 15-20 pitted Kalamata olives, sliced; 1 8-ounce can quartered artichoke hearts, drained; 6 ounces feta cheese, cubed

Downriver Summer Couscous & Shrimp Salad was pinched from <a href="http://www.yankeemagazine.com/recipe/downriver-summer-couscous-shrimp-salad" target="_blank">www.yankeemagazine.com.</a>

"Laurie Lufkin likes this for picnics because it's made with vinaigrette and therefore isn't as sensitive to the heat. Not a big seafood fan? Substitute grilled chicken for the shrimp if you like...."

INGREDIENTS

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1/4 cup extra-virgin olive oil, plus extra for grilling leek

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1 tablespoon balsamic vinegar

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3 tablespoons red-wine vinegar

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1-1/2 teaspoons granulated garlic

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1-1/2 teaspoons dried oregano (or 1 tablespoon fresh)

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Kosher or sea salt

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Freshly ground black pepper

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1 large leek, split in half, dark-green tops removed

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1 pound large shrimp (26-30), peeled and deveined

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3 cups cooked whole-wheat couscous

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1 19-ounce can chickpeas, rinsed and drained

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1-1/2 cups diced fresh cucumber, seeds removed

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1 pint grape or cherry tomatoes, halved

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15-20 pitted Kalamata olives, sliced

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1 8-ounce can quartered artichoke hearts, drained

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6 ounces feta cheese, cubed

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