Grilled Shrimp Couscous – Pesto Couscous Recipe
Dinner tonight will be very good.
We’ve got some grilled lemon shrimp served with pesto couscous, for a great-looking but simple meal that comes together in no time!
Seriously, you won’t believe how quickly this dish is prepared. It’s a great weeknight meal because it’s so satisfying. It’s a special feeling. It will take about 30 to 40 minutes to put together, but it seemed like it took much longer. Couscous and pesto take longer to prepare, only about 15 minutes!
This is the kind of meal we like to eat for weekend dinner. It makes you feel like you are eating an extraordinary meal – almost as if it is a dish that should be served in a restaurant. Leftovers are also very delicious. Which means it’s lunch the next day. And maybe even leftovers from dinner too!
Let’s go for it!
Shrimp get a quick marinade from olive oil, salt, pepper, crushed red pepper, garlic, and lots of fresh lemon zest. I coat the shrimp in this mixture, let them hang out for a few minutes, and then grill them on skewers. I never left this soaking for more than 30 minutes.
the Actual Skewers They are used just for ease in this case. It’s much easier to grill a few shrimp on a skewer like this so they can be flipped all at once. Instead of picking up each piece of shrimp with tongs and flipping it. You can leave it on the skewer to serve, or you can easily take it out and serve it over or mixed with couscous. Either way, they look so beautiful!
Pesto couscous is my solution for giving couscous an extra boost of flavor – in the easiest way possible. I do this with cereal all the time. See my Summer steak dishes. I use a condiment like pesto, chimichurri, or a cilantro-lime vinaigrette and mix the grains in with it. Not only does it turn couscous (or rice, quinoa, etc.) a gorgeous shade of green, but it makes every bite taste amazing.
It’s a great way to elevate your side dish in one simple step. The pesto can be prepared in advance or you can even use store-bought pesto. Toss it in the cooked grains and you’re good to go!
Favorite side dish trick ever.
PS: Oh my god, I said this last year and I still haven’t done it. I should do a post dedicated to the pesto recipe for you guys to refer to! My pesto is so good, easy and foolproof. I can’t even tell you how often I do this. I’ll try to post that for you next week. In the meantime, it’s linked below!
I like to put some cherry tomatoes on the skewers with the shrimp. Shrimp are only on the grill for a few minutes, so it’s a great time to use tomatoes. You can use other vegetables too – or even add some diced tomatoes or spinach to your pesto couscous.
Stir everything together and sprinkle with lemon to serve!!
This tastes amazing!
Grilled lemon shrimp with pesto couscous
Grilled lemon shrimp with pesto couscous
Grilled Shrimp Couscous is a great weeknight summer meal! Grilled lemon shrimp are served with a kick over couscous topped with basil pesto and a wedge of fresh lemon. Easy, delicious and comes together quickly!
- Heat the grill to the highest setting. Place the shrimp in a bowl or plate. Mix olive oil, lemon peel, garlic, and red pepper flakes together. Pour the mixture over the shrimp, and stir well until every part is covered. Sprinkle salt and pepper everywhere. Leave it for 10 to 15 minutes while the grill preheats. You can also start cooking the couscous at this time.
Grill the shrimp on a skewer – this makes it easier to grill and the pieces won’t overcook! You can add cherry tomatoes on the sides if you like.
Place shrimp skewers directly on the grill. Grill for 2 to 3 minutes then gently turn. Grill the shrimp for another 1 to 2 minutes, or until the shrimp are opaque and pink. We take out the shrimp and put them on the baking tray to cool a little.
Serve the shrimp over pesto couscous, with fresh basil and more pesto for garnish. Add a splash of lemon too!
Cook couscous according to package instructions. It should only take about 15 minutes!
To toast the pine nuts, place them in a frying pan and heat over low heat. Shake and stir until nuts are golden and fragrant, about 5 minutes. Don’t stay away from nuts!
To prepare pesto, blend basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, then with the processor running, add the olive oil. Start with 1/2 cup and add additional if necessary to reach desired consistency. Add salt, pepper and pepper flakes and mix again. Taste and season additionally if necessary. (This makes a whole batch of pesto—you won’t need it all. It keeps in the refrigerator for a week or in the freezer for 3 months.)
Add a quarter cup of pesto to the couscous. Taste and stir more if desired. You can also sprinkle it on top if you wish!
Serve the couscous in a large plate. Top with shrimp skewers. Add fresh basil leaves and serve!
Extra pesto for everyone!