Lemon Herb Grilled Shrimp Skewers with Couscous Salad

Name: Lemon Herb Grilled Shrimp Skewers with Couscous Salad
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 ml olive oil divided; 30 ml lemon juice freshly squeezed, divided; 2 tsp lemon zest finely grated; 3 cloves garlic minced; 2 tsp dried oregano; 1 tsp ground cumin; 0.5 tsp red pepper flakes; 1 tsp salt divided; 0.5 tsp black pepper divided; 680 g shrimp large, peeled and deveined, tails on or off; 200 g couscous dry; 300 ml boiling water; 1 unit cucumber small, diced; 200 g cherry tomatoes halved; 0.5 unit red onion small, finely diced; 15 g parsley fresh leaves, chopped; 8 g mint fresh leaves, chopped; 75 g feta cheese crumbled; 10 ml olive oil divided; 15 ml lemon juice freshly squeezed, divided; 1.25 tsp salt divided; 0.25 tsp black pepper divided; 1 tsp honey; 10 ml olive oil divided

Shrimp are briefly marinated, skewered, and grilled until just opaque, then served with a couscous salad dressed with lemon and olive oil. The salad stays bright and loosely textured so it can be eaten alongside the skewers without feeling heavy.

By Julienne

Lemon Herb Grilled Shrimp Skewers with Couscous Salad

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml olive oil divided
30 ml lemon juice freshly squeezed, divided
2 tsp lemon zest finely grated
3 cloves garlic minced
2 tsp dried oregano
1 tsp ground cumin
0.5 tsp red pepper flakes
1 tsp salt divided
0.5 tsp black pepper divided
680 g shrimp large, peeled and deveined, tails on or off
200 g couscous dry
300 ml boiling water
1 unit cucumber small, diced
200 g cherry tomatoes halved
0.5 unit red onion small, finely diced
15 g parsley fresh leaves, chopped
8 g mint fresh leaves, chopped
75 g feta cheese crumbled
10 ml olive oil divided
15 ml lemon juice freshly squeezed, divided
1.25 tsp salt divided
0.25 tsp black pepper divided
1 tsp honey
10 ml olive oil divided

Instructions

If using wooden skewers, soak them in water for 20 minutes. In a large bowl, whisk 30 ml olive oil, 30 ml lemon juice, lemon zest, garlic, oregano, cumin, red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Add the shrimp and toss to coat. Marinate at room temperature for 15 minutes while you make the salad. Shrimp are evenly coated and glossy; marinade smells lemony and herbaceous.
Put the couscous in a medium heatproof bowl or saucepan. Pour over the boiling water, cover, and let stand 5 minutes. Fluff with a fork, then stir in cucumber, cherry tomatoes, red onion, parsley, optional mint, feta, 10 ml olive oil, remaining 15 ml lemon juice, remaining 1.25 tsp salt, remaining 0.25 tsp black pepper, and optional honey. Couscous is tender and fluffy, and the salad looks lightly dressed rather than wet.
Thread the shrimp onto skewers, 4 to 5 shrimp per skewer, leaving small gaps so they cook evenly. Skewers are packed in a single layer and the shrimp lie flat without crowding.
Preheat a grill, grill pan, or heavy skillet over medium-high heat. Brush the hot surface with the remaining 10 ml olive oil. Grill the shrimp skewers for 2 to 3 minutes per side, turning once, until the shrimp are opaque and lightly charred in spots and reach 63°C / 145°F. Shrimp are pink, opaque, curled, and release cleanly from the grate or pan.
Serve the shrimp skewers over or alongside the couscous salad. Taste and adjust only if needed with a small pinch of extra salt or lemon juice taken from the totals already listed. Each serving has hot grilled shrimp with a bright, cool couscous salad.