The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference.

Ingredients

• 1-1/2 cups uncooked pearl (israeli) couscous
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons dijon mustard
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh basil, divided
• 2 pounds uncooked large shrimp, peeled and deveined
• 2 teaspoons grated lemon zest

Directions

1. Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
2. Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side.
3. Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.