How To Make Grilled Shrimp with Couscous Salad
Flavorful grilled shrimp is served atop a fresh salad made of couscous, watercress, and fresh tomatoes in this quintessential summer dish.
Light the grill or heat the broiler.
In a small saucepan, combine the oil, tarragon and garlic.
Cook over moderately low heat for about 3 minutes until the garlic just starts to brown.
Remove from the heat, let the oil cool slightly, and then discard the garlic.
Thread the shrimp onto metal or wooden skewers and brush with 1½ tablespoons of the tarragon oil.
In a medium saucepan, bring the broth to a boil with ¾ teaspoon of the salt
Stir in the couscous
Cover, remove from the heat, and let sit for 5 minutes
In a large glass or stainless-steel bowl, toss the couscous with the watercress, scallions, lemon juice, tomatoes, the remaining tarragon oil, salt and pepper
Meanwhile, grill or broil the shrimp for about 5 minutes, turning once, until just done.
Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side
- Calories: 483.17kcal
- Fat: 17.00g
- Saturated Fat: 2.76g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.65g
- Polyunsaturated Fat: 2.43g
- Carbohydrates: 41.73g
- Fiber: 3.48g
- Sugar: 2.24g
- Protein: 40.12g
- Cholesterol: 285.76mg
- Sodium: 1337.49mg
- Calcium: 180.78mg
- Potassium: 685.10mg
- Iron: 1.71mg
- Vitamin A: 184.42µg
- Vitamin C: 25.26mg
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