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1
In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan.
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2
With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.
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3
In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil.
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4
Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp.
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5
(Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.)
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6
When you are ready to serve, stir half the basil pesto into the couscous.
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7
(Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)
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8
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat.
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9
Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds.
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10
Add the broth and lemon juice and cook until it bubbles.
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11
Add the shrimp, season with salt and pepper, to taste, give it a good stir.
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12
Cook until the shrimp turn pink and are cooked through, about 4 minutes.
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13
Remove the pan from the heat and stir in the parsley.
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14
(Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.)
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15
Transfer the couscous to a serving platter.
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16
Spoon the shrimp and sauce over the couscous and serve immediately.
