why make this recipe
Lemon-Basil Grilled Shrimp & Couscous is a fresh and vibrant dish that combines the zesty flavors of lemon and basil with the sweetness of grilled shrimp. This recipe is perfect for a quick weeknight dinner, a summer barbecue, or a light meal. It is not only easy to prepare but also offers a great balance of protein and carbohydrates, making it a wholesome choice for any occasion.
how to make Lemon-Basil Grilled Shrimp & Couscous
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
Directions:
- Cook the couscous according to package directions and then remove it from heat.
- In a large bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until well blended.
- Stir in 1/4 cup of the fresh basil into the dressing.
- Take 1/4 cup of the dressing and mix it into the cooked couscous. Set the remaining dressing aside.
- Thread the uncooked shrimp onto metal skewers or soaked wooden skewers.
- Grill the shrimp over medium-high heat on an oiled rack until they turn pink, which should take about 2-3 minutes on each side.
- Once grilled, remove the shrimp from the skewers and toss them with the reserved dressing.
- Serve the shrimp alongside the couscous, and sprinkle with grated lemon zest and the remaining basil.
how to serve Lemon-Basil Grilled Shrimp & Couscous
You can serve Lemon-Basil Grilled Shrimp & Couscous warm or at room temperature. It works great as a main dish or as a side for grilled vegetables. For a beautiful presentation, garnish the dish with extra lemon wedges and a sprinkle of fresh basil.
how to store Lemon-Basil Grilled Shrimp & Couscous
Store any leftovers in an airtight container in the refrigerator. The dish can last for about 2-3 days. To reheat, place it in the microwave or on the stovetop until warmed through. Keep in mind that shrimp are best eaten fresh, so try to enjoy this dish soon after making it.
tips to make Lemon-Basil Grilled Shrimp & Couscous
- Soak wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
- Make sure the shrimp are not overcrowded on the skewers to allow even cooking.
- You can add vegetables like bell peppers or zucchini to the skewers for more flavor and color.
- Adjust the level of garlic and lemon juice according to your taste for a personalized flavor.
variation
You can replace the large shrimp with scallops or chicken breast for a different twist on this recipe. Additionally, try experimenting with different herbs, such as cilantro or parsley, for a unique flavor profile.
FAQs
1. Can I prepare this dish in advance?
Yes, you can cook the couscous and prepare the dressing ahead of time. Just grill the shrimp when you’re ready to serve.
2. Is this recipe suitable for meal prep?
Absolutely! This dish keeps well in the fridge and is great for meal prep. Just make sure to store the dressing separately.
3. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before grilling to ensure the shrimp cook evenly and properly.
