Grilled Shrimp With Couscous Salad

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1/4 cup olive oil

1/2 teaspoon dried tarragon

1 clove garlic, halved

2 pounds large shrimp, shelled

2 cups canned low-sodium chicken broth or homemade stock

1 teaspoon salt

1 1/3 cups couscous

2 1/2 cups watercress, tough stems removed (from a 5-ounce bunch)

2 scallions including green tops, chopped

2 tablespoons lemon juice

1/2 pound tomatoes, diced

1/2 teaspoon fresh-ground black pepper

Lemon wedges, for serving

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