Ingredients
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1/4 cup olive oil
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1/2 teaspoon dried tarragon
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1 clove garlic, halved
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2 pounds large shrimp, shelled
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2 cups canned low-sodium chicken broth or homemade stock
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1 teaspoon salt
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1 1/3 cups couscous
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2 scallions including green tops, chopped
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2 tablespoons lemon juice
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1/2 pound tomatoes, diced
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1/2 teaspoon fresh-ground black pepper
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Lemon wedges, for serving
Method
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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.
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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.
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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.
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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.
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Meanwhile, grill the shrimp, turning once, until just done, about 5 minutes.
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Serve the shrimp skewers on top of the couscous salad.
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