Ingredients
¼cupolive oil
½tsptarragon,dried
1clovegarlic
2lbshrimp,large
2cuplow sodium chicken broth,(canned or homemade stock)
1tspsalt
1cupcouscous
2½cupwatercress
2scallions,(including green tops)
2tbsplemon juice
½lbtomatoes
½tspfresh ground black pepper
lemon wedges
Preparation
Light the grill or heat the broiler.
In a small saucepan, combine the oil, tarragon and garlic.
Cook over moderately low heat for about 3 minutes until the garlic just starts to brown.
Remove from the heat, let the oil cool slightly, and then discard the garlic.
Thread the shrimp onto metal or wooden skewers and brush with 1½ tablespoons of the tarragon oil.
In a medium saucepan, bring the broth to a boil with ¾ teaspoon of the salt
Stir in the couscous
Cover, remove from the heat, and let sit for 5 minutes
In a large glass or stainless-steel bowl, toss the couscous with the watercress, scallions, lemon juice, tomatoes, the remaining tarragon oil, salt and pepper
Meanwhile, grill or broil the shrimp for about 5 minutes, turning once, until just done.
Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side
