Name: Lemon-Basil Grilled Shrimp & Couscous
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho

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Lemon-Basil Grilled Shrimp & Couscous

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Yield:6 servings

Prep:20 min

Cook:5 min

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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

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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.