In a medium sauce pan, bring the water to a boil. Add the couscous, stir to combine and cover. Remove from heat and let stand 7 minutes. Fluff with a fork.
Heat 2 tablesppons oil in a large saute pan. Add the garlic and saute for 1 minute. Add the shrimp and saute briefly, 2-3 minutes until cooked through.
In a large bowl, combine the couscous, shrimp, tomatoes, basil, shallots, pine nuts, olives and lemon zest. Squeeze lemon juice and drizzle 4 tablespoons olive oil over salad. Sprinkle with salt and freshly ground black pepper. Combine, taste and adjust seasonings, including lemon juice and olive oil.
On a dinner place, mound couscous on a bed of bibb lettuce. Garnish with avocado wedges and lemon rounds.
Notes
Photo: Mary Herrmann
Styling: Julie Hettiger
Recipe by Culinary Thymes at https://www.culinarythymes.com/quick-cooking-lemony-cous-cous-salad-with-basil-shrimp/