LEMON-BASIL GRILLED SHRIMP & COUSCOUS

  • 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 peel

DIRECTIONS

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.
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.
Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon peel and remaining basil. Yield: 6 servings.