Grilled Shrimp with Couscous Salad Recipe

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