Lemon-Basil Grilled Shrimp & Couscous
from https://www.tasteofhome.com/

The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference.

While the shrimp in this recipe are grilled, some reviewers sautéed them in a pan or broiled them instead and thoroughly enjoyed the dish. I don't think I would light up the grill just to cook shrimp for a few minutes, plus the wasted charcoal. For a special occasion, I might.

One reviwer alternated the shrimp with cherry peppers and will make it that way again. One person served the shrimp with a salad instead of the couscous saying it makes a nice summer meal. They will try the couscous next time when the weather is cooler.

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

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.

Yield: 6 servings