Herbes de Provence Shrimp with Basil and Pea Couscous

Ingredients:

• 1 c. couscous
• 3/4 c. frozen peas, thawed
• 1/4 c. fresh basil, chopped
• 1 tsp. lemon zest, plus 2 tablespoons lemon juice
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground pepper
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. fresh thyme
• 2 tsp. fresh marjoram, oregano, or savory, chopped
• 1 tsp. fresh rosemary, chopped
• 1/2 tsp. dried lavender
• 1 tbsp. fresh tarragon, chopped

Directions:

• Cook the couscous according to the package directions. Combine peas, basil, lemon zest, and 1 tablespoon oil in a mixing bowl. Season with salt and pepper to taste.
• In a mixing bowl, combine the shrimp, thyme, marjoram, rosemary, lavender, and 1 tbsp oil. Season with salt and pepper to taste.
• In a large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Cook, rotating once until the shrimp are opaque throughout, 2 to 3 minutes. Remove from the heat and stir with the lemon juice and tarragon. Serve with couscous on the side.