Tarragon Shrimp Couscous Salad

Ingredients:

• 1 lb large peeled shrimp
• 1 package (12oz) whole wheat couscous
• Low sodium chicken broth - see recipe preparation for amount
• 2 1/2 cups watercress, chopped
• 1/2 pound tomatoes, diced
• 2 green onions, finely chopped
• 2 Tbsp lemon juice
• 1/3 cup olive oil
• 2 cloves garlic, crushed
• 1/2 tsp dried tarragon
• fresh ground black pepper, to taste
• 1 tsp kosher salt

Preparation:

1. Prepare the couscous according to the package directions, substituting chicken broth for the volume of water specified on the package. Set aside to cool at room temperature.
2. In a small pan, heat the oil over a medium heat. Add the tarragon and garlic and sauté until the garlic becomes fragrant but does not quite brown. Remove from the heat and allow the oil to cool. Separate 1/4 cup of the oil for the dressing.
3. Prepare the dressing by whisking together the lemon juice, 1/4 cup tarragon oil, kosher salt, and fresh ground black pepper to taste.
4. Skewer the shrimp and brush with the remaining tarragon oil. Dust the shrimp lightly with kosher salt and ground black pepper.
5. In a large bowl, combine the couscous, watercress, green onions, tomatoes, and the dressing.
6. Broil the shrimp for about 2-3 minutes per side. Serve the shrimp over the couscous.