Greek-style couscous with shrimp

Ingredients:

• 1 cup whole grain couscous
• 2 tablespoons extra-virgin olive oil
• 450 g medium shrimp, peeled and deveined
• A pinch of red pepper flakes
• 2 medium plum tomatoes, diced
• 1 small fennel root, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/3 cup dry white wine
• 1 can (425g) canned chickpeas, unsalted, rinsed
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh dill
• 0.5 cup crumbled feta (about 55 g)

Preparation:

1. Cook the couscous according to package directions. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer with a slotted spoon to a plate.
2. Preheat oven to grill mode.
3. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel, and garlic and cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the green onions and 1 tablespoon dill. Sprinkle with crumbled feta.
4. Transfer the pan to the broiler and broil until golden brown, about 2 minutes. Sprinkle with the remaining 1 tablespoon of dill. Fluff the couscous with a fork and serve with the shrimp.