Lemon Basil Grilled Shrimp & Couscous
Marinated grilled shrimp flavored with lemon zest and basil served on a bed of Parmesan couscous is an easy spring and summer dinner that can be on your table in under an hour.
I’m a big fan of shrimp on the grill and always make plenty. It’s easy to enjoy on a hot night and leftover shrimp is just as delicious the next day tossed on a salad.
The key to this recipe is the lemon zest and fragrant fresh basil. I love to use fresh lemon in my cooking when it calls for it and I do add it to the marinade. I also add it to the couscous so it is not so bland.
My husband is not a huge fan of couscous because he thinks it tastes pretty boring cooked plain. But add some lemon juice, a little white wine and a sprinkling of Parmesan cheese and it tastes delicious – restaurant worthy as my husband would say.
I also have a pearl couscous recipe with tons of roasted caramelized vegetables and a Mediterranean couscous with creamy goat cheese that’s worth checking out.
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