Grilled Shrimp with Couscous Salad

Grilled Shrimp with Couscous Salad
Photo by © Melanie Acevedo


  • 1 teaspoon salt
  • 1 clove garlic, halved
  • ½ pound tomatoes, diced
  • 2 pounds large shrimp, shelled
  • 1 1/3 cups couscous
  • Lemon wedges, for serving
  • 2 cups canned low-sodium chicken broth or homemade stock
  • + 6 more ingredients
    • ¼ cup olive oil
    • 2 scallions including green tops, chopped
    • 2 tablespoons lemon juice
    • ½ teaspoon dried tarragon
    • ½ teaspoon fresh-ground black pepper
    • 2 ½ cups watercress, tough stems removed (from a 5-ounce bunch)

1. Light the grill or heat the broiler. In a small saucepan, combine the oil, tarragon, and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes. Remove from the heat, let the oil cool slightly, and then discard the garlic. Thread the shrimp onto metal or w...

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