Name: Grilled Shrimp with Couscous Salad
Yield: 4
Ingredients: 1/4 c. olive oil -; 1/2 tsp. dried tarragon -; 1 clove garlic -; 2 lb. large shrimp -; 2 c. canned low-sodium chicken broth or homemade stock -; 1 tsp. salt -; 1 c. couscous -; 2 1/2 c. watercress -; 2 scallions including green tops -; 2 tbsp. lemon juice -; 1/2 lb. tomatoes -; 1/2 tsp. fresh-ground black pepper -; Lemon wedges -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp with Couscous Salad

1. 1/4 c. olive oil -

2. 1/2 tsp. dried tarragon -

3. 1 clove garlic -

4. 2 lb. large shrimp -

5. 2 c. canned low-sodium chicken broth or homemade stock -

6. 1 tsp. salt -

7. 1 c. couscous -

8. 2 1/2 c. watercress -

9. 2 scallions including green tops -

10. 2 tbsp. lemon juice -

11. 1/2 lb. tomatoes -

12. 1/2 tsp. fresh-ground black pepper -

13. Lemon wedges -

How to cook deliciously - Grilled Shrimp with Couscous Salad

1. Stage

Light the grill or heat the broiler. In a small saucepan, combine the oil, tarragon and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes. Remove from the heat, let the oil cool slightly, and then discard the garlic. Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.

2. Stage

In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes. In a large glass or stainless-steel bowl, toss the couscous with the watercress, scallions, lemon juice, tomatoes, the remaining tarragon oil, 1/4 teaspoon salt and the pepper.

3. Stage

Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.

4. Stage

Test-Kitchen Tip: Wooden skewers are handy for grilling. Just be sure to soak them in water for at least ten minutes before using, or they could burn.

5. Stage

Wine Recommendation: Shrimp is often best with a full-bodied white wine, but with all the watercress in this salad you’ll want some acidity as well. Try a sémillon from Washington State or a sauvignon blanc from California.