Lemon-Basil Grilled Shrimp & Couscous

• 1-1/2 cups uncooked pearl (Israeli) couscous
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh basil, divided
• 2 pounds uncooked large shrimp, peeled and deveined
• 2 teaspoons grated lemon zest

1. Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
2. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

pearl, lemon juice, olive oil, mustard, garlic, salt, pepper, fresh basil, shrimp, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-basil-grilled-shrimp-couscous/ (may not work)