Bay and Lemon Shrimp Skewers With Olive Couscous

Total Time
20mins
Prep 10 mins
Cook 10 mins

From Rachael Ray's Magazine

Ingredients Nutrition

Directions

  1. Preheat grill or broiler. Soak 8 bamboo skewers in water. In a shallow dish, whisk together 1/4 cup olive oil and lemon zest.
  2. Season shrimp with salt and pepper; coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves.
  3. Grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes. Drizzle lemon juice on top.
  4. In a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil. Stir in couscous and olives. Cover the pan, turn off the heat, and let stand for 5 minutes. Fluff with a fork.
  5. Serve couscous with 6 shrimp per person. Discard bay leaves.