Grilled Shrimp with Couscous Salad

  • Active Time 15m
  • Total Time 15m

Serves 4

A colorful salad of couscous, tomatoes, and watercress makes a tasty bed for skewers of grilled shrimp. If you can't get beautiful summer tomatoes, it's better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
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.

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

directions

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.

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, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1490

nutrition information per serving

623 calories; 18g total fat; 345mg cholesterol; 1029mg sodium; 54g carbohydrates; 5g fiber; 58g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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