Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 4 servings
1½ tablespoons rice wine vinegar
1 tablespoon lime juice
2 tablespoons olive oil, divided
½ teaspoon sugar
1 cup + 2 tablespoons pearl or Israeli couscous
1 cup low-sodium chicken stock
½ cup water
½ pound fresh asparagus, trimmed
1 summer squash, sliced into ribbons with carrot peeler
1 tablespoon each of chopped fresh parsley, mint, and oregano
FIRST In a large bowl combine rub, lemon juice, and olive oil. Toss shrimp to coat and skewer four shrimp per skewer; refrigerate until ready to cook. In a small bowl, combine vinegar, lime juice, 1½ tablespoons olive oil, and sugar and set aside.
NEXT Preheat grill to medium-low heat. Heat remaining ½ tablespoon olive oil in a medium saucepan set over medium heat. Add couscous, stirring occasionally, until fragrant, about 3 to 5 minutes. Add stock and water and season with ¼ teaspoon salt. Simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat and let sit, covered, for 10 minutes.
LAST While couscous is resting, place plank on grill, close lid and heat for 3 minutes. Place shrimp on plank and asparagus directly on grill, close lid, and cook until shrimp are pink, about 5-8 minutes. Turn asparagus as needed and cook until crisp-tender, about 5 minutes; cut into 1-inch pieces. Toss couscous with vinaigrette, asparagus, squash, and herbs. Season to taste with salt and pepper and serve with grilled shrimp and lime wedges.