Wash and dry all produce. Bring a large pot of salted water to a simmer. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Finely chop the parsley. Thinly slice the olives.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through. Remove from the pan and set aside.

Add the Israeli couscous to the boiling water and cook for 8-10 minutes, until al dente. Drain.

Make the marinara sauce: Heat another drizzle of olive oil in the same pan over medium heat. Add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened. Add the tomatoes and olives and simmer for 5 minutes. Season to taste with salt and pepper.

Stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque. Season to taste with salt, pepper, and chili flakes, if desired.

Plate and serve: Serve the shrimp saganaki on a bed of Israeli couscous, garnish with the feta and remaining parsley. Enjoy!