What You Need:

• 1-1/2 cups uncooked pearl (Israeli) Couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh basil, divided
• 1-2 tsp fresh thyme
• 2 pounds uncooked large shrimp, peeled and deveined
• 2 teaspoons grated lemon zest
• feta cheese
• kalamata olives, sliced lengthwise
• capers

What To Do:

1. Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil and thyme. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
2. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
4. At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
5. Drizzle with extra olive oil and lemon juice if desired.

What You Need:

• 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
• 8 ounces uncooked linguine or angel hair pasta
• 1 to 2 tablespoons olive oil
• 2 large cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
• 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
• 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
• 1/3 c. freshly grated Romano cheese

What To Do:

1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
4. Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.

**  Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.