Adapted from Gourmet Magazine June 2006 by Melissa Roberts-Matar
This is one of those ooh and ahh type recipes that come off as super impressive with not too much work. It helps if you have the herb garden outside with the oregano and thyme, but I would definitely purchase those items rather than use dried to pull this off correctly. You can make the shrimp, veggies and couscous ahead of time and them combine them together with the feta just before serving. Here is my handy dandy helpful tip: when grilling shrimp, thread each of them on two skewers to prevent the shrimp from twisting around and it will be easier to flip over the fire. Oh yeah, Israeli Couscous is available at Trader Joes, but is even cheaper at a kosher market.