Grilled Shrimp with Couscous Salad Recipe

Name: Grilled Shrimp with Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 teaspoon dried tarragon; 1 clove garlic, halved; 2 pounds large shrimp, shelled; 2 cups canned low-sodium chicken broth or homemade stock; 1 teaspoon salt; 1 1/3 cups couscous; 2 1/2 cups watercress, tough stems removed (from a 5-ounce bunch); 2 scallions including green tops, chopped; 2 tablespoons lemon juice; 1/2 pound tomatoes, diced; 1/2 teaspoon fresh-ground black pepper; Lemon wedges, for serving

Servings: persons

1/4 cup olive oil
1/2 teaspoon dried tarragon
1 clove garlic, halved
2 pounds large shrimp, shelled
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon salt
1 1/3 cups couscous
2 1/2 cups watercress, tough stems removed (from a 5-ounce bunch)
2 scallions including green tops, chopped
2 tablespoons lemon juice
1/2 pound tomatoes, diced
1/2 teaspoon fresh-ground black pepper
Lemon wedges, for serving

1
Light the grill or heat the broiler.
2
In a small saucepan, combine the oil, tarragon, and garlic.
3
Cook over moderately low heat until the garlic just starts to brown, about 3 minutes.
4
Remove from the heat, let the oil cool slightly, and then discard the garlic.
5
Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.
6
In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt.
7
Stir in the couscous.
8
Cover, remove from the heat, and let sit for 5 minutes.
9
In a large glass or stainless-steel bowl, toss the couscous with the watercress, scallions, lemon juice, tomatoes, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.
10
Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes.
11
Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 teaspoon dried tarragon, 1 clove garlic, halved, 2 pounds large shrimp, shelled, and more.

Yes, Grilled Shrimp with Couscous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp with Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions