Couscous Salad With Grilled Shrimp Scampi

Talk about good! A Rachel Ray original.

• Ready In: 33 mins
• Serves: 4

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

Directions

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