Are you ready to try something new? Give these easy, 30 minute, all-in-one foil wrapped dinners a go. Shrimp with fresh vegetables & seasoned cous cous all smothered in parsley, lemon and garlic sauce and tightly wrapped (to seal in that flavour) in individual foil packets.
1Tablespoonlemongarlic & parsley sauce (see instructions below)
Salt and Black Pepper
To Make Cous Cous for 4 Serve Foil Packets
1cupdry Cous Cous
1teaspoonVegetable Stock
1 ½Cupsboiling water
To Make LemonGarlic & Parsley Dressing
Juice of 1 lemon
1Tablespoonmelted butter
2clovesgarliccrushed
½cupchopped parsley
Instructions
Preheat a gas grill over medium-high heat or Oven 350F / 180C.
To make 4 Foil Packets: Cut 8 sheets of 14 by 12-inch heavy duty aluminum foil. Layer two sheets of foil per packet to prevent breaking when turning over on the grill.
To Make the Cous Cous: In a mixing bowl, add cous cous, vegetable stock and hot water. Stir and let the water absorb for a minute.
To make the Lemon garlic Sauce: Add lemon, butter, garlic and parsley. Stir together until combined.
To make Foil Parcels: In the center of each foil sheet (the ones you prepared in STEP 2), spoon 1/2 cup cous, cous. Add 1/2 cup of mixed vegetables (any quick cooking vegetables are OK), 6-8 uncooked shrimp, 1 tablespoon of Lemon and garlic dressing.
Wrap foil and crimp edges to seal
Grill (or Bake) sealed side up until shrimp and couscous have cooked through, about 15 minutes. I like to turn them over on the grill around half way through the time.
Serve with an extra lemon to squeeze over.
Notes
I recommend using heavy duty aluminium foil and doubling up to make sure that juices don't leak out. Especially if the kids are going to be 'helping' cook them on the grill.You can prep these early in the day and simply refrigerate until you are ready to cook them.Cut all your vegetables roughly the same thickness so they cook through evenly.