Grilled Shrimp with Couscous Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. 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
- 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
Nutrition Info
Per Serving
- Calories: 553 kcal
- Carbohydrates: 52 g
- Dietary Fiber: 5 g
- Fat: 17 g
- Protein: 47 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
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.
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Most Helpful Reviews
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Yummy!
donut1130 - August 6, 2007 10:29:57 AM PSTI used pre-cooked frozen shrimp and sauteed them in a pan on the stovetop with the garlic tarragon oil. For the salad, I used quinoa instead of couscous. I loved this meal so much. I ate it every day for about a week because it was so quick and easy to prepare and delicious too!
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Delish!
Charla T - June 26, 2007 01:07:45 PM PSTWonderful recipe. Easy to prepare. I wasn't able to find watercress at my supermarket but I LOVE kale, so I used the tender tops of kale. I also used minced garlic and left the garlic in the oil that later got added to the couscous salad. I could eat this every day of the week!
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Pretty Good
Jen - August 23, 2007 03:17:30 PM PSTI also could not find watercress in my local store, so I substituted spinach. Since we don't have access to fresh garden tomatoes, I used halved grape tomatoes since they tend to be sweeter than your typical flavorless grocery store tomatoes! I also sauted the shrimp in the oil, since we don't have a grill or broiling pan (maybe I should buy one!)
I must have measured something incorrectly because the couscous turned out very slimy and soupy, it was kind of like soggy Cream of Wheat! However, the flavors were still good even though the texture didn't turn out right. The only thing I was disappointed about was that the garlic and tarragon flavors were hardly noticeable, so the dish was rather bland (or rather, the vegetables became the main flavor of the dish). For a more flavorful dish, you might want to try incorporating fresh tarragon if possible, or adding minced garlic to the couscous, or something like that. My husband loved it (despite the slimy couscous), I thought it was fairly good but would have preferred more flavorful spices.Was this review helpful to you? Yes - No Report Abuse
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Very unique taste!
mclaren80 - August 22, 2007 04:21:31 PM PSTJust made this for dinner and really liked it! The colors are beautiful as well as the taste. I also used kale and couscous with flavoring. I sautéed the shrimp with the oil mixture instead of grilling/broiling. It was great!
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Delicious!!
twaregal - August 14, 2007 12:57:44 PM PSTWe used Tiger prawns - about 20 - and spinach since we couldn't find the watercress at our local grocer. The spinach worked very well and wilted slightly (which was lovely) when we added the couscous. We also added a bit more lemon and cooked the garlic/oil mixture at a lower heat for longer so that we could mash the garlic and use it in the couscous mixture. AMAZING. This is now one of our all time favorite recipes!
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