Grilled Shrimp with Couscous and Spinach Salad

Ingredients

• Shrimp 150 g
• Couscous 100 g
• Fresh spinach 100 g
• Olive oil 1 tbsp
• Lemon juice 1 tbsp
• Water 120 ml
• Salt to taste
• Black pepper to taste

Method

1. Prepare the couscous. Bring 120 ml of water to a boil in a small pot. Add a pinch of salt. Once boiling, remove from heat, stir in the couscous, cover the pot, and let it sit for 5 minutes to absorb the water. After 5 minutes, fluff the couscous gently with a fork to separate the grains.
   Tip: Fluffing with a fork prevents the couscous from clumping together.
2. Marinate the shrimp. In a bowl, combine the peeled and deveined shrimp with half the olive oil, a pinch of salt, and black pepper. Toss gently to coat all shrimp evenly.
   Tip: Marinating briefly enhances flavor and keeps shrimp moist.
3. Grill the shrimp. Heat a grill pan or regular pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes. Remove from heat.
   Tip: Do not overcrowd the pan to ensure even cooking.
4. Prepare the spinach salad. Place the fresh spinach in a salad bowl. Drizzle with the remaining olive oil and lemon juice. Add a pinch of salt and pepper, then toss gently to coat the leaves evenly.
   Tip: Use fresh lemon juice for the best flavor.
5. Plate and serve. Divide the couscous evenly between two plates. Arrange the grilled shrimp on top or beside the couscous. Add the dressed spinach salad on the side. Serve immediately while shrimp is warm.
   Tip: Serve promptly to enjoy the shrimp at its best texture.

Pro tips

• Use medium-high heat for grilling shrimp to get a nice sear without overcooking.
• If you like, add chopped fresh herbs like parsley or mint to the salad for extra freshness.