Breadcrumbs

lemon basil grilled shrimp and couscous

Total Time: 30 Minutes

Ingredients:

    • 1 1/2 cups uncooked pearl couscous
    • 1/3 cup lemon juice
    • 1/4 cup olive oil
    • 2 Tbsp Dijon Mustard
    • 3 garlic cloves, minced
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/2 cup minced fresh basil, divided
    • 2 lbs uncooked large shrimp, peeled and deveined
    • 2 tsp grated lemon peel

Yield: 6 Servings

Directions:

    1. Cook couscous according to directions. In a bowl, whisk lemon juice, oil, mustard, garlic, salt, and pepper; stir in 1/4 cup bail. 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 turns pink.
    3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon peel and remaining dressing.

 

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