Roasted Shrimp and Pea Couscous Salad

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

4 tablespoons olive oil, divided

2 tablespoons freshly squeezed lemon juice

2 tablespoons minced shallot

1 tablespoon chopped fresh dill

1 ½ teaspoons Dijon mustard

½ teaspoon kosher salt, divided

Freshly ground black pepper

1 cup Israeli (pearl) couscous

2 cups water

1 pound uncooked peeled and deveined medium shrimp

1 cup fresh or frozen peas

Directions at thekitchn.com

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