Couscous Salad with Grilled Shrimp Scampi Rachael Ray   From Every Day with Rachael Ray August-September 2006 FOUR SERVINGS Prep Time: 25 min Cook Time: 8 min 2 garlic cloves, finely chopped 2 tablespoons plus 1/4 cup extra-virgin olive oil 1 pound large shrimp, peeled and deveined Salt and freshly ground pepper One 10-ounce box couscous 1 1/2 cups chicken broth or water Juice and grated zest of 1 lemon 1/4 cup flat-leaf parsley, chopped 1 seedless cucumber, peeled and chopped 1. In a medium bowl, toss half of the garlic with the 2 tablespoons of olive oil and the shrimp. Preheat a grill or grill pan to medium-high. Skewer the shrimp, season with salt and pepper and grill, until cooked through, about 2 minutes on each side. Set aside. 2. In a microwavable dish, stir the couscous with the chicken broth and season to taste with pepper. Microwave the couscous on high for 4 minutes; fluff with a fork. 3. In a small bowl, stir together the lemon juice and lemon zest, the remaining garlic and the parsley. Whisk in the remaining 1/4 cup of olive oil and toss with the cucumber. Spoon the dressing over the couscous, adjust the seasoning and top with the grilled shrimp. Sunday: Toasted-Pecan Chicken Salad Monday: Couscous Salad with Grilled Shrimp Scampi Tuesday: Chicken and Honey-Buttered Waffles Wednesday: Coconut-Poached Salmon Thursday: Bacon Sloppy Joes Friday: Pork Tenderloin with Apple Succotash Saturday: Tomato Blue Cheese Tart Your Shopping List

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