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Lemon-Basil Grilled Shrimp & Couscous Recipe
Lemon-Basil Grilled Shrimp & Couscous Recipe photo by Taste of Home

Lemon-Basil Grilled Shrimp & Couscous Recipe

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The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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 peel

Nutritional Facts

8 shrimp with 1/2 cup couscous mixture equals 363 calories, 12 g fat (2 g saturated fat), 184 mg cholesterol, 497 mg sodium, 34 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Directions

  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 peel and remaining basil. Yield: 6 servings.
Originally published as Lemon-Basil Grilled Shrimp & Couscous in Taste of Home June/July 2014

Nutritional Facts

8 shrimp with 1/2 cup couscous mixture equals 363 calories, 12 g fat (2 g saturated fat), 184 mg cholesterol, 497 mg sodium, 34 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 27, 2014

This recipe is ridiculously delicious and easy to prepare. Everyone raved about it. I alternated the shrimp with cherry tomatoes on some of the skewers. The general consensus was that tomatoes added an extra layer of flavor. Next time I will put cherry tomatoes on all the skewers. Thanks, Trish, for sharing this recipe.

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