Grilled Garlic Shrimp with Israeli Couscous

Serve lemon-garlic shrimp atop a flavorful couscous with raisins, olives and feta.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4
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Ingredients

1 pound large peeled and deveined shrimp, tails removed

6 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1/4 teaspoon crushed red pepper flakes

3 large cloves garlic, grated

3 lemons

2 cups Israeli couscous

1/4 cup golden raisins

Kosher salt and freshly ground black pepper

2/3 cup crumbled feta

1/3 cup pitted Kalamata olives, halved

1/3 cup roughly chopped fresh parsley

Directions

Special equipment:
four 12-inch wooden skewers
  1. Prepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes
  2. Put the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
  3. Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
  4. Thread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.