Lemon Basil Shrimp with Israeli Couscous served with Herbed Garlic Bread

Israeli couscous, also called pearl couscous, Jerusalem couscous or pearl pasta, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. I discovered it at a restaurant in Boston when my son was about 2 years old and he devoured my entire serving.

Lemon Basil Grilled Shrimp with Israeli Couscous
adapted from Taste of Home June / July 2014

1 cup uncooked Israeli couscous, cooked according to package directions
2 2/3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 1/2 garlic cloves, minced
1/4  teaspoon salt
1/8 teaspoon pepper
1/4 cup minced fresh basil, divided
1 pounds uncooked large shrimp, peeled and deveined
1 teaspoons grated lemon peel

Whisk the lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 2 tablespoons of the basil. 

Add 2 tablespoons of the dressing to  cooked couscous; reserve remaining dressing. 

Cook the shrimp in a gill pan coated with cooking spray for 2-3 minutes per side or until shrimp turn pink. Toss the shrimp with the reserved dressing. 

Serve over the couscous, sprinkled with lemon peel and remaining basil. 

Don't make this one for date night unless you both love garlic !

Herbed Garlic Bread
adapted from Bon Appetit – October 1994

3 tablespoons butter
3 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary 
1/2 loaf Italian bread, cut in half lengthwise
2 tablespoons chopped fresh parsley


Preheat the oven to 350F.

Saute the minced garlic in the butter until it is fragrant but not brown. Remove from the heat and allow it to cool for about 5 minutes. Stir in the olive oil and rosemary. Season mixture to taste with salt and pepper. 

Arrange bread cut side up on a baking sheet lined with foil. Brush the bread generously with the butter mixture. Bake until hot and crisp, about 5 minutes. Sprinkle bread with parsley, cut into 2-inch thick slices to serve.