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Lemon-Basil Grilled Shrimp & Couscous Recipe

Lemon-Basil Grilled Shrimp & Couscous Recipe

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. YIELD: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

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.

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 Pairings

Light-Bodied White Wine

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