Chicago Shrimp and Couscous

A quick meal best prepared on the grill for maximum flavor.

Directions:

1. Preheat grill to medium heat.
2. In a large bowl, toss together shrimp, mushrooms, red pepper, green beans, salt, pepper, cayenne pepper, lemon zest, lemon juice and 1 tablespoon oil.  Let rest for 5 minutes at room temperature.
3. Place grill basket on grill and heat for 5 minutes.
4. Transfer items from bowl and place on grill basket.  Toss occasionally and cook until vegetables are charred and shrimp is firm to the touch.
5. Meanwhile, in a small saucepan over medium heat, bring water, couscous seasoning packet and remaining 2 teaspoons oil to a boil.  Stir in yogurt and couscous.  Remove from heat and cover.  Let rest 5 minutes.
6. Toss all ingredients together and serve immediately. Garnish with green onions.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen