For best results, use high-quality extra virgin olive oil and fresh, ripe tomatoes. Feel free to substitute other vegetables, such as cucumber, zucchini, or red onion, according to your preference. If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead. This salad can be made a day ahead of time. Just add the vinaigrette shortly before serving to prevent the couscous from becoming too soggy. Consider grilling the shrimp for an extra layer of smoky flavor.
Shrimp Couscous Salad
-
PREP TIME30 mins
-
COOK TIME5 mins
-
TOTAL TIME35 mins
-
SERVING8 People
-
VIEWS367
Transport your taste buds to the Mediterranean with this vibrant and refreshing Shrimp Couscous Salad. Fluffy couscous mingles with succulent shrimp, sweet bell peppers, juicy tomatoes, and salty feta, all harmonized by a zesty garlic vinaigrette. A delightful and satisfying dish perfect for warm weather gatherings or a light lunch.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol194 mg
-
Fiber3 g
-
Protein29 g
-
Saturated Fat8 g
-
Sodium570 mg
-
Sugar3 g
-
Fat28 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a medium saucepan, bring the water to a boil. Stir in the couscous, cover the pan, and remove from heat. Let stand for 5 minutes to allow the couscous to absorb the water and soften. Fluff with a fork to prevent clumping and set aside to cool completely. (5 minutes)
02 Step
Recipe View While the couscous is cooling, prepare the vinaigrette. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, ground cumin, crushed garlic, salt, and pepper until well combined. Set aside. (2 minutes)
03 Step
Recipe View In a large salad bowl, gently combine the cooled couscous, cooked shrimp, red bell pepper, yellow bell pepper, tomatoes, parsley, and feta cheese. (5 minutes)
04 Step
Recipe View Whisk the vinaigrette again to ensure it is fully emulsified. Pour about half of the vinaigrette over the couscous mixture and toss gently to coat. Add more dressing as needed, being careful not to oversaturate the salad. (2 minutes)
05 Step
Recipe View Cover the salad bowl and refrigerate for at least 2 hours to allow the flavors to meld together. This also allows the couscous to fully absorb the vinaigrette. (120 minutes)
06 Step
Recipe View Before serving, taste and adjust seasoning as needed. Add more feta cheese or fresh parsley for garnish, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Amber Schulist
Apr 23, 2025My kids even loved this salad, which is a miracle! I think the feta cheese was the key.
Fredy Beer
Jan 2, 2025I tried it with quinoa instead of couscous and it turned out great for a gluten-free option.
Darrin Terrybrown
Sep 24, 2024I added some grilled zucchini to the salad, and it was delicious. Thanks for the great recipe!
Luis Gottlieb
Aug 25, 2024This salad was a huge hit at my potluck! Everyone loved the fresh flavors and the bright colors.
Bulah Barrows
Jun 1, 2024Easy to make and very tasty. I will definitely be making this again.
Bailee Fay
Dec 31, 2023I have been making this recipe for years and it is always a crowd pleaser!
Sadye Stokes
Apr 28, 2023I made this for a light summer dinner, and it was perfect. The vinaigrette is so flavorful!