Greek Grilled Shrimp Kabobs with Parmesan Couscous

Ingredients: 1 lb. raw jumbo shrimp, cleaned and deveined

1 large red onion

2 large green peppers

1 box of cherry tomatoes

1 container of crumbled feta cheese

1 box of instant parmesan couscous

For the Marinade:

2 cups of a good olive oil

The juice and zest of 3 lemons

Sea Salt and Pepper to taste

Oregano to taste

Directions:  Place wooden skewers in cold water and leave off to side. Cut up all vegetables into bite size pieces.  Prepare marinade in a separate bowl. Place veggies and shrimp into a shallow baking dish. Pour marinade over everything.  Let it sit in refrigerator about 4 hours (or longer).  Skewer everything, alternating between vegetables and shrimp.  Grill over medium flame until shrimp are pink and opaque. Serve over warm couscous, with crumbled feta and a drizzle of olive oil on top.