Lemon-Basil Grilled Shrimp & 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:
- 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.
- 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.
- Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon peel and remaining dressing.