Bay and Lemon Shrimp Skewers With Olive Couscous

1. 1

   Preheat grill or broiler.

2. 2

   Soak 8 bamboo skewers in water.

3. 3

   In a shallow dish, whisk together 1/4 cup olive oil and lemon zest.

4. 4

   Season shrimp with salt and pepper; coat with the dressing.

5. 5

   Thread the soaked skewers with alternating shrimp and bay leaves.

6. 6

   Grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes.

7. 7

   Drizzle lemon juice on top.

8. 8

   In a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil.

9. 9

   Stir in couscous and olives.

10. 10

    Cover the pan, turn off the heat, and let stand for 5 minutes.

11. 11

    Fluff with a fork.

12. 12

    Serve couscous with 6 shrimp per person.

13. 13

    Discard bay leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.