Couscous Salad with Grilled Shrimp Scampi
From Cooking Light
2 garlic cloves, finely chopped
2 tbsp plus 1/4 c EVOO
1 lb large shrimp, peeled and deveined
Salt and freshly ground pepper
1 10-oz box couscous
1 1/2 c chicken broth
Juice and grated zest of 1 lemon
1/4 c flat-leaf parsley, chopped
1 seedless cucumber, peeled and chopped
1. In a medium bowl, toss half of the garlic with the 2 tbsp of EVOO and the shrimp. Preheat a grill to medium-high. Skewer the shrimp, season with salt and pepper and grill, until cooked through, about 2 minutes on each side. Set aside.
2. In a microwavable dish, stir the couscous with the chicken broth and season to taste with the pepper. Microwave the couscous on high for 4 minutes; fluff with a fork.
3. In a small bowl, stir together the lemon juice and lemon zest, the remaining garlic, and parsley. Whisk in the remaining 1/4 c olive oil and toss with the cucumber. Spoon the dressing over the couscous, adjust the seasoning, and top with the grilled shrimp.