Pearl couscous with shrimp and feta

• 450 g large shrimps (16 to 25 per kg), peeled and cleaned, with or without tail
• 60 ml extra virgin olive oil
• 1 lemon, plus extra to taste
• 200 g pearl couscous
• 1 teaspoon minced garlic
• 3 Persian cucumbers, diced (about 200 g)
• 2 corn cobs, kernels cut from the cob (about 250 g)
• 75 g thinly sliced ​​radishes
• 75 g crumbled feta cheese
• 4 teaspoons The Spice Club Maroc spice mix
• 60ml thinly sliced ​​mint leaves, plus extra for garnish

Step 1: Preparing the Pearl Couscous

• Cook the pearl couscous according to the instructions on the package until done. Drain and let cool.

Step 2: Marinating the Shrimp

• Squeeze the juice of 1 lemon into a bowl. Mix this with the olive oil, minced garlic and The Spice Club Maroc spice mix.
• Add the shrimp to the marinade and let it marinate for 10-15 minutes.

Step 3: Grilling the Shrimp

• Heat a grill pan or regular pan over medium heat.
• Grill the shrimp for about 2-3 minutes per side, until pink and cooked through. Set aside.

Step 4: Assembling the Salad

• Combine the cooked couscous, cucumber, corn kernels, radishes and crumbled feta in a large bowl.
• Add the grilled shrimp to the salad and stir gently to combine everything.
• Add additional lemon juice and olive oil to taste, if desired.

Step 5: Garnish and Serve

• Garnish the salad with extra thinly sliced ​​mint leaves and serve immediately.