Citrusy Shrimp with Couscous

The lemon tree in our backyard has just a few lemons remaining. It is a small one but always yields a ton of fruit. Having such a tree at our disposal means having a supply of fresh organic lemons when in season. I recently discovered that the lemon leaves have a place in the food scene as well with teas or when grilling meats. The leaves themselves are not edible but can impart a lemon like flavor, much like kaffir lime leaves.

print recipe

Citrusy Shrimp with Couscous & Asparagus

by Cheri April-28-2016

A lovely shrimp dish made with lemons.

Ingredients

• 2 cups water
• 8 Tablespoons fresh lemon juice
• 1 cup whole wheat couscous
• 1 pound shrimp- raw- cleaned & deveined
• 3-4 tablespoons- divided olive oil
• 1 tablespoon honey
• 1/4 cup -chopped parsley

Instructions

Couscous: Bring 2 cups water to a boil in medium-sized saucepan. Remove from heat, add couscous, 1/8 teaspoon salt and pepper, stir quickly, cover with lid and let stand 5 minutes. Fluff couscous with fork and 1 tablespoon lemon juice, set aside. Quick Marinade for Shrimp: Combine 1 tablespoon of lemon juice, olive oil, shallots, 1/8 teaspoon salt and pepper. Add shrimp. Let sit for 5 minutes. Preheat a grill pan or grill. (I used a grill pan that covered two gas burners). Toss asparagus lightly in 1 teaspoon olive oil. Add to grill and grill until your desired tenderness. (I like mine crisp-tender) Remove from pan, set aside. Grill shrimp, turning in 2 to 3 minutes, depending on the size of the shrimp. Citrus sauce: Whisk together honey, parsley, remaining lemon juice and olive oil. To plate: Place a scoop or two of couscous on each plate, add asparagus and shrimp, drizzle with citrus sauce. Enjoy!

Details

Prep time: Cook time: 10 mins Total time: 20 mins Yield: 2 servings