Lemon Basil Grilled Shrimp & Couscous
1½ cups uncooked pearl couscous
⅓ cup lemon juice
¼ cup olive oil
2 Tbsp Dijon mustard
3 garlic cloves, minced
½ tsp salt
¼ tsp pepper
½ cup minced fresh basil, divided
2 lbs. uncooked large shrimp, peeled and deveined
2 tsp grated lemon peel
Cook couscous according to package directions.
In a bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper; stir in ¼ cup basil.
Stir ¼ cup dressing into cooked couscous; reserve remaining dressing.
Thread shrimp onto metal or soaked wooden skewers.
Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
Remove shrimp from skewers; toss with reserved dressing.
Serve with couscous. Sprinkle with lemon peel and remaining basil.
Tonight I’m serving with Lima beans, garden salad and fresh fruit compote