Ingredients
1-1/2 cups uncooked pearl (Israeli) couscous1/3 cup lemon juice1/4 cup olive oil2 tablespoons Dijon mustard3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1/2 cup minced fresh basil, divided2 pounds uncooked large shrimp, peeled and deveined2 teaspoons grated lemon zest
Preparation
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.
