Bay And Lemon Shrimp Skewers With Olive Couscous

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil, divided
• 2 lemons, juice and zest of
• 24 jumbo shrimp, peeled and deveined
• salt and pepper
• 1 bunch bay leaf
• 2 cups chicken broth
• 1 (10 ounce) box couscous
• 1/2 cup kalamata olive, pitted and chopped
• 1/2 cup green olives, pitted and chopped

Recipe

• 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.