Shrimp with Snow Peas and Orange

• 1 cup Israeli Couscous
• 5tsp Olive Oil, divided
• 1 lb Raw Shrimp, cleaned and devained
• Sea Salt and Black Pepper, to taste
• 2 tbsp Orange Zest
• 3/4 lb Snow Peas

Cook couscous to package directions.

Heat 2 tsp oil in large nonstick skillet over medium-high heat. Season shrimp with salt and pepper. Cook 2-3 minutes a side. Transfer to plate and whipe out pan.

Heat remaining oil. Cook orange zest and snow peas with salt and pepper about 2 minutes. Turn off burner. Add shrimp and mix well.

Serve over couscous.