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Lemon-Basil Grilled Shrimp & Couscous

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

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

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

  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. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side.
  3. 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.