For the couscous:

• 1 cup couscous
• 1 ½ cup Brew Dr. Kombucha Dark Cherry Vanilla
• 1 tablespoon olive oil
• Pinch of salt

For the shrimp:

• 6 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons Brew Dr. Kombucha Dark Cherry Vanilla
• 2 teaspoons finely chopped shallot
• ½ teaspoon ground coriander
• Pinch of salt

For the salsa:

• 1 cup finely chopped fresh dark cherries, pits removed
• ¼ cup finely chopped red onion
• ½ cup finely chopped red pepper
• 1 small jalapeno pepper, finely chopped (seeds removed if desired)
• ¼ cup chopped cilantro
• Juice from ½ of a lime
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• Pinch of salt
• Sliced avocado and diced cucumber for garnish (optional)

Place couscous in a bowl and pour kombucha over. Add olive oil and salt and stir to combine. Cover with plastic wrap and allow to soak for 45 minutes to 1 hour.

In a shallow bowl, mix together the olive oil, kombucha, shallot, salt and chili powder. Place shrimp in marinade and allow to sit for 20 minutes.

Place all salsa ingredients in a bowl and mix together. Allow to macerate while cooking the shrimp. 

Heat grill to high heat. Remove shrimp from marinade and grill until cooked through and pink, 2-3 minutes per side. 

Place couscous on a plate, using a ring mold if desired. Top couscous with shrimp and spoon salsa over. Garnish plate with sliced avocado and diced cucumber if desired.

Find Brew Dr. in a Fred Meyer store near you today.