MAPLE-BOURBON BARBECUE GRILLED SHRIMP WITH COUSCOUS
Start to finish: 30 minutes (15 minutes active) Servings: 6
21/2 cups water
12 ounces Israeli (large pearl) couscous
1 medium English cucumber, diced
1/2 small red onion, minced
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Juice of 1 lemon
2 pounds extra-jumbo raw shrimp, peeled
1/2 cup maple-bourbon barbecue sauce (see recipe below)
4 ounces crumbled feta cheese
•In a medium saucepan over medium-high, bring the water to a boil. Add the couscous and 1 teaspoon of salt, stir, then cover and reduce heat to simmer. Cook for 8 to 10 minutes, or until the couscous is plumped and tender and all of the water is absorbed. When the couscous is done, transfer to a medium bowl. Set in the refrigerator to cool for about 15 minutes.
•Once the couscous has cooled, add the cucumber, onion, garlic and cilantro. Toss well, then drizzle with the olive oil and lemon juice. Toss, season with salt, if needed, then divide between 6 serving plates.
•Coat the grill grates with oil or cooking spray, then heat the grill to medium-high.
•Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill the shrimp for 3 minutes per side, or until just pink and firm. Set skewers of shrimp over each serving of couscous. Sprinkle each serving with feta cheese.
Nutrition information per serving: 570 calories; 80 calories from fat (14 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 245 mg cholesterol; 69 g carbohydrates; 4 g fiber; 18 g sugar; 41 g protein; 1150 mg sodium.
MAPLE-BOURBON BARBECUE SAUCE
Start to finish: 30 minutes Makes: 11/2 cups
6-ounce can tomato paste
1 cup bourbon
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup maple syrup
1/2 cup soy sauce
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons Frank’s Red Hot sauce
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon mustard powder
•In a medium saucepan over medium-high, whisk together all ingredients. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for up to 2 weeks.
Nutrition information per 2 tablespoons: 160 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrates; 1 g fiber; 22 g sugar; 1 g protein; 590 mg sodium.