• Preheat the grill to the highest setting. Place the shrimp in a bowl or dish. Stir together the olive oil, lemon zest, garlic and red pepper flakes. Pour the mixture over the shrimp, tossing well so every bit is coated. Sprinkle all over with salt and pepper. Let sit for 10 to 15 minutes while the grill preheats. You can also start cooking the couscous at this time.
• Skewer the shrimp - this just makes it easier to grill and pieces will not get overcooked! You can add cherry tomatoes on the ends if you'd like.
• Place the shrimp skewers directly on the grill. Grill for 2 to 3 minutes then gently flip over. Grill for another 1 to 2 minutes, or until the shrimp is opaque and pink. Remove the shrimp and place them on a baking sheet to cool slightly.
• Serve the shrimp over the pesto couscous, with fresh basil and more pesto for drizzling. Add a spritz of lemon too!

pesto couscous

• Cook the couscous according to the package instructions. It should only take about 15 minutes total!
• To toast the pine nuts, place them in a skillet and heat over low heat. Shake and stir until the nuts are golden and fragrant, about 5 minutes. Don’t walk away from the nuts!
• To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. (This makes a full batch of pesto - you won’t need it all. And it stays great in the fridge for a week or the freezer for 3 months.)
• Stir ¼ cup of the pesto into the couscous. Taste and stir in more if desired. You can also drizzle it on top if you wish!
• Serve the couscous in a large bowl of plate. Top with the shrimp skewers. Add fresh basil leaves and serve!