Source: Food and Wine Quick from Scratch

Grilled Shrimp with Couscous Salad
A colorful salad of couscous, tomatoes, and watercress makes a tasty bed for skewers of grilled shrimp. If you can’t get good tomatoes, it’s better to leave the tomatoes out. Substitute roasted red bell peppers.
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes


1/4 cup olive oil
1/2 teaspoon dried tarragon
1 garlic clove, halved
2 pounds large shrimp, shelled
2 cups canned low sodium chicken broth
1 teaspoon salt
1 1/3 cups couscous
2 1/2 cups watercress, tough stems removed (from a 5-ounce bunch)
2 scallions, including green tops, chopped
2 tablespoons fresh lemon juice
1/2 pound tomatoes, diced
1/2 teaspoon fresh ground black pepper
4 lemons, for serving

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.

Wine Recommendation: Shrimp is often best with a full-bodied white wine, but with all the watercress in this salad you’ll want some acidity as well. Try a sémillon from Washington State or a sauvignon blanc from California.