Grilled Shrimp with Couscous Salad

• 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 1/2 cups watercress, tough stems removed (from a 5-ounce bunch)
• 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 or heat the broiler.
2. In a small saucepan, combine the oil, tarragon, and garlic.
3. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes.
4. Remove from the heat, let the oil cool slightly, and then discard the garlic.
5. Thread the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons of the tarragon oil.
6. In a medium saucepan, bring the broth to a boil with 3/4 teaspoon of the salt.
7. Stir in the couscous.
8. Cover, remove from the heat, and let sit for 5 minutes.
9. 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.
10. Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes.
11. Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.

olive oil, tarragon, clove garlic, shrimp, chicken broth, salt, couscous, scallions including green tops, lemon juice, tomatoes, freshground black pepper, lemon wedges

Taken from www.foodandwine.com/recipes/grilled-shrimp-with-couscous-salad (may not work)