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Lemon-Basil Grilled Shrimp & Couscous

 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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Remove shrimp from skewers; toss with reserved dressing. Serve with
  • couscous. Sprinkle with lemon peel and remaining basil. Yield: 6

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Lemon-Basil Grilled Shrimp & Couscous (continued)

Directions (continued)

  • servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.