Yield:4 servings

• 5 tablespoons extra-virgin olive oil, divided, plus more for serving

• ⅓ cup rinsed capers

• 8 medium garlic cloves, finely chopped

• 1 teaspoon freshly ground black pepper 

• 1 ½ pounds shelled medium shrimp, deveined

• Fine sea salt or kosher salt

• 1 tablespoon grated lime zest, plus ¼ cup lime juice (from 2 large limes)

• 1 cup (8 ounces) pearl couscous 

• 1 ½ cups vegetable broth or water

• ½ cup chopped fresh mint leaves (from 1 large bunch)

• ½ cup chopped parsley leaves and tender stems

1. Step 1

   Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium-high heat. Pat the capers lightly with a paper towel until they are well-dried, then add them to the oil. Cook, stirring occasionally, until they darken and crisp up (take care as they may pop as their moisture evaporates), 3 to 5 minutes. Remove the pot from heat. Using a slotted spoon, leaving the oil behind, transfer the capers to a paper towel-lined plate and set aside.  

2. 1. Step 2

      Return the pot to the heat over low. Add 2 more tablespoons oil and stir in garlic and pepper. Cook, stirring constantly, until the garlic is lightly golden brown and fragrant, 60 to 90 seconds. Add the shrimp, season with salt, and cook until they just start to curl, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp and garlic to a medium bowl. Add the lime zest and juice and toss; set aside. 

3. 1. Step 3

      Add the remaining 1 tablespoon of oil to the pot and raise the heat to medium-high. Stir in the couscous and toast, stirring often, until golden and fragrant, 3 minutes. Stir in broth or water and bring to a simmer. Cover with a lid, and cook until the couscous is al dente and most of the liquid has evaporated, 7 to 10 minutes. Turn off heat. 

4. 1. Step 4

      Fluff the couscous with a fork. Stir in the shrimp and herbs. Season to taste with salt and pepper. Divide among bowls, top with capers and drizzle with olive oil if you’d like.

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