Couscous Salad With Grilled Shrimp Scampi |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Talk about good! A Rachel Ray original. Ingredients:
2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup olive oil |
1 lb large shrimp, peeled and deveined |
salt and pepper, to taste |
1 (10 ounce) box couscous |
1 1/2 cups chicken broth |
1 lemon, juice and zest of |
1/4 cup fresh parsley, chopped |
1 seedless cucumber, peeled and chopped |
Directions:
1. In a medium bowl, toss half of the garlic with the 2 Tbs of olive oil and the shrimp.
2. Preheat the grill or grill pan to medium high.
3. Season the shrimp with salt and pepper.
4. Grill about 2 min on each side, or until cooked through.
5. Set aside.
6. In a microwavable dish, stir the couscous with the chicken broth and season to taste with pepper.
7. Microwave the couscous on high for 4 minute.
8. Fluff with a fork.
9. In a small bowl, stir together the lemon juice and lemon zest, the remaining garlic and the parsley.
10. Whisk in the remaining 1/4 cup of olive oil and toss with the cucumber.
11. Spoon the dressing over the couscous, adjust the seasoning and top with the grilled shrimp.
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