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.

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