Maple-Bourbon Barbecue Grilled Shrimp With Couscous | Oregonian Recipes
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Cooking tools:
- Grill
- Saucepan
- Mixing bowl
- Bamboo skewer
- Pastry brush
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
- Tongs
Ingredients
- 2-1/2 cups water
- Kosher salt
- 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 accompanying recipe)
- 4 ounces crumbled feta cheese
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