The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
Lemon-Basil Grilled Shrimp & Couscous
Watch How to Make Lemon-Basil Grilled Shrimp & Couscous
Lemon-Basil Grilled Shrimp & Couscous
Prep Time
20 min
Cook Time
5 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 zest
Directions
- 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. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side.
- Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts
8 shrimp with 1/2 cup couscous: 363 calories, 12g fat (2g saturated fat), 184mg cholesterol, 497mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
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