Grilled Rosemary Skewer Shrimp with Couscous and Balsamic Reduction

Directions

Soak the rosemary sprigs in water for 20 minutes.
While the rosemary is soaking, place the prawns, garlic and kosher salt in a bowl and toss to coat.
Skewer the prawns on the rosemary sprigs. Refrigerate until ready to grill.
Preheat grill.
Grill prawns for 3 - 5 minutes or until shrimp are cooked through. with a spoon put cous cous on a plate. Place shrimp skewer on top of cous cous and drizzle balsamic reducion.

Couscous

3 cups couscous
4 1/2 cups boiling water
1 teaspoon salt
1 tablespoon olive oil
Add the salt and oil to boiling water. Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible. Add the water and cover tightly with plastic wrap. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork

balsamic reduction

Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.