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
• 1 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh basil, divided
• 1-2 tsp fresh thyme
• 2 pounds uncooked large shrimp, peeled and deveined
• 2 teaspoons grated lemon zest
• feta cheese
• kalamata olives, sliced lengthwise
• capers

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 and thyme. 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.
4. At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
5. Drizzle with extra olive oil and lemon juice if desired.