Lemon-Basil Grilled Shrimp & Couscous Recipe

Name: Lemon-Basil Grilled Shrimp & Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
3
Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1-1/2 cups uncooked pearl (Israeli) couscous, 1/3 cup lemon juice, 1/4 cup olive oil, 2 tablespoons Dijon mustard, and more.

Yes, Lemon-Basil Grilled Shrimp & Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Basil Grilled Shrimp & Couscous

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