Lemon-Basil Grilled Shrimp & Couscous
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
Ingredients
- 1-1/2 cups uncooked pearl (Israeli) couscous
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup minced fresh basil, divided
- 2 pounds uncooked large shrimp, peeled and deveined
- 2 teaspoons grated lemon zest
Directions
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1Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
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2Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side.
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3Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
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