Dinner: Grilled Shrimp with Couscous Salad

A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you can't get beautiful summer tomatoes, it's better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Shrimp with Couscous Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. olive oil
1/2 tsp. dried tarragon
1 clove garlic
2 lb. large shrimp
2 c. canned low-sodium chicken broth or homemade stock
1 tsp. salt
1 1/3 c. couscous
2 1/2 c. watercress
2 scallions including green tops
2 tbsp. lemon juice
1/2 lb. tomatoes
1/2 tsp. fresh-ground black pepper
Lemon wedges

Instructions

Light the grill or heat the broiler. 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. 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.
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. In a large glass or stainless-steel bowl, toss the couscous with the watercress, scallions, lemon juice, tomatoes, the remaining tarragon oil, 1/4 teaspoon salt and the pepper.
Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.
Test-Kitchen Tip: Wooden skewers are handy for grilling. Just be sure to soak them in water for at least ten minutes before using, or they could burn.
Wine Recommendation: Shrimp is often best with a full-bodied white wine, but with all the watercress in this salad you’ll want some acidity as well. Try a sémillon from Washington State or a sauvignon blanc from California.

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