Lemon-Basil Grilled Shrimp & Couscous

What You Need:

  • 1-1/2 cups uncooked pearl (Israeli) couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
  • 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 (I recommend Trader Joes “Wild Uncooked Argentinian Red Shrimp”)
  • 2 teaspoons grated lemon zest

What To Do:

  1. Cook 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.
  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 turn pink.
  3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

Credit for this simple and delicious recipe is made to TasteofHome.com.

Posted on August 18, 2020 at 10:07 pm
Denise Hallerbach | Category: Favorite Recipes | Tagged

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