Couscous Salad With Grilled Shrimp Scampi - cooking recipe

Ingredients

2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup olive oil
1 lb large shrimp, peeled and deveined
salt and pepper, to taste
1 (10 ounce) box couscous
1 1/2 cups chicken broth
1 lemon, juice and zest of
1/4 cup fresh parsley, chopped
1 seedless cucumber, peeled and chopped

Preparation

In a medium bowl, toss half of the garlic with the 2 Tbs of olive oil and the shrimp.
Preheat the grill or grill pan to medium high.
Season the shrimp with salt and pepper.
Grill about 2 min on each side, or until cooked through.
Set aside.
In a microwavable dish, stir the couscous with the chicken broth and season to taste with pepper.
Microwave the couscous on high for 4 minute.
Fluff with a fork.
In a small bowl, stir together the lemon juice and lemon zest, the remaining garlic and the parsley.
Whisk in the remaining 1/4 cup of olive oil and toss with the cucumber.
Spoon the dressing over the couscous, adjust the seasoning and top with the grilled shrimp.