Ouzo Shrimp is a very popular Greek dish, served mostly in the summertime on the BBQ. Traditionally it is made with white rice, but occasionally I like to change it up and use a healthier alternative. Couscous is light, and supports the Ouzo Shrimp.
Place shrimp in a large bowl. Add the lemon juice, garlic, salt, 1 tablespoon ouzo, and 2 tablespoons extra virgin olive oil.
Toss to mix, set aside in the refrigerator to marinate for at least 2 hours.
Heat the grill. Skewer the shrimp and place on the heat of the BBQ. Grilling and turning the shrimp only once. About 4 minutes.
Place the shrimp on a platter and sprinkle with remaining olive oil and basil.
Toast the pine nuts in a small frying pan until lightly brown. Remove from the pan and cool.
In a small bowl, marinate the raisins in one tablespoon of ouzo. Drain before adding to couscous. Set aside.
Prepare the couscous according to the package directions substituting broth for the water. Or just use water, if you choose. Place couscous in a large bowl.
Add the lemon juice, olive oil, drained raisins, tomatoes, cucumber, basil, green onions, and pine nuts to the couscous and gently mix.
Sprinkle with fresh lemon juice and serve with the shrimp skewers.
The shrimp can also be used alone as an excellent appetizer without the couscous.