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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

Light the grill or heat the broiler. In a small saucepan, combine the oil, tarragon, and garlic. Cook over moderately low heat until the garlic just starts to brown, about 3 minutes. 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 1 1/2 tablespoons of the tarragon oil.

Step 2    

In a medium saucepan, bring the broth to a boil with 3/4 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, and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.

Step 3    

Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.

Notes

Test-Kitchen Tip Wooden skewers are handy for grilling. Just be sure to soak them in water for at least ten minutes before using, or they could burn.

Suggested Pairing

Shrimp is often best with a full-bodied white wine, but with all the watercress in this salad you'll want some acidity as well. Try a Sémillon from Washington State or a Sauvignon Blanc from California.

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