• 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 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


  1. Light the grill. 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.

  2. 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.

  3. 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.

  4. In a large glass or stainless-steel bowl, toss the couscous with scallions, lemon juice, tomatoes, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

  5. Meanwhile, grill the shrimp, turning once, until just done, about 5 minutes.

  6. Serve the shrimp skewers on top of the couscous salad.