Summer Shrimp, Couscous, & Vegetable Salad

5-10m
Prep Time
10m
Cook Time
15m
Ready In


"A very nice, and very easy salad to prepare. It has a really nice light flavor; but, is very satisfying. And, perfect for lunch, or light dinner. And, with any salad; feel free to add more or less of any ingredient. This recipe makes 2-3 large salads, or 4-5 smaller salads. Serve with a fruit salad; and a slice of whole wheat bread for an easy summer dinner."

Original is 2-5 servings
  • SHRIMP
  • COUSCOUS AND SALAD
  • DRESSING

Nutritional

  • Serving Size: 1 (691.8 g)
  • Calories 672.2
  • Total Fat - 25.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 297.2 mg
  • Sodium - 1521.8 mg
  • Total Carbohydrate - 69.3 g
  • Dietary Fiber - 7 g
  • Sugars - 10.9 g
  • Protein - 45.5 g
  • Calcium - 195.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Shrimp ... Fresh is always best; but, frozen will work just fine for this dish. Just look for the best priced, or what is on sale. I do prefer raw shrimp, so I can cook it myself.

Step 2

Couscous ... Prepare the couscous according to package directions. You can even cook the couscous in vegetable or chicken broth if you want. It does add a nice flavor; but, not necessary. Set it to the side to cool.

Step 3

Dressing ... I like the simplicity of just lemon juice and olive oil; and, I lightly dress this salad. But, you can always double the dressing amount, if you like. Also, any leftover dressing will keep in the refrigerator for 4-5 days; and, is great on grilled vegetables, seafood; or any green salad.

Step 4

Shrimp ... Toss the cleaned shrimp in a bowl, with the lemon juice, red pepper flakes, and a pinch of salt, and pepper. Let the shrimp set on the counter for approximately 15 minutes, just to take the chill off; and to marinate.

Step 5

Corn ... As the shrimp marinates, grill the corn. I like to grill or roast my corn for this. It is NOT necessary; but, it adds a nice flavor. You can do this on a grill pan, outside grill; or, in your oven. Frozen corn can also be used; but, it doesn't add the same flavor to the dish. Once you get a light char ... and remember, it doesn't have to be cooked through; a nice crisp is still what you want. Just a little char is all you need. Then, cut off the kernels.

Step 6

Salad ... Add the tomatoes, arugula, corn, celery, scallions, red onion, parsley, cilantro, basil, cooled couscous, half of the dressing; and toss to combine.

Step 7

Shrimp ... Add the olive oil, to a small saute pan, on medium high to high heat - just enough to lightly coat the pan. Add the shrimp; and, saute until you get a nice sear on each side; it only takes a minute or two per side. Once they start to curl and turn pink - they are done.

Step 8

Finish ... Add the warm shrimp to the cold salad, along with an additional pinch of salt and pepper; and, toss to combine. At this point, you should add the remaining dressing. I don't like to over dress my salad; so, use as much as you like. The couscous will really soak up the dressing; so, be careful how much you use.

Step 9

Serve and ENJOY! ... I made this as a nice light dinner for myself with a fruit salad. It makes a delicious summer time salad for dinner or lunch. This recipe will give you 2-3 large salads, or 4-5 smaller salads; however, it really depends what else you serve with it. Also, being a salad; feel free to add more vegetables or shrimp etc. It really is the combination of flavors; so, customize it to your likes. I have been known to add cucumbers, and even asparagus too.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing shrimp, look for the freshest option available. If using frozen, look for a quality brand and ensure it is fully thawed before using.
  • When selecting corn, look for ears with bright green husks and golden silk. The kernels should be plump and juicy.

  • Instead of shrimp, you can use grilled chicken for a heartier main dish. The benefit of this substitution is that it adds more protein to the dish, making it more filling and satisfying. The thinking behind this substitution is that it provides a lean protein that is still light and flavorful.
  • Instead of couscous, you can use quinoa for a higher fiber and protein content. The benefit of this substitution is that it adds more nutrition to the dish, making it more balanced and healthy. The thinking behind this substitution is that it provides a healthier alternative to couscous that still has a light and flavorful taste.

Grilled Chicken Variation Replace the shrimp with 1 pound of boneless, skinless chicken breasts. Grill the chicken breasts until cooked through and cut into bite-sized pieces. Add the grilled chicken to the salad along with the dressing.



Grilled Fruit Skewers with Honey Lime Glaze. This sweet and savory dish is the perfect accompaniment to the Summer Shrimp, Couscous, & Vegetable Salad. The grilled fruit brings out a delicious smoky flavor, and the honey lime glaze adds a hint of sweetness to the dish. The combination of flavors will really elevate the salad and make it a truly memorable meal.


Grilled Corn with Cilantro Butter: This delicious side dish is the perfect complement to the Grilled Fruit Skewers with Honey Lime Glaze and Summer Shrimp, Couscous, & Vegetable Salad. The smoky flavor of the grilled corn is enhanced by the cilantro butter, and the creamy texture adds a nice contrast to the other dishes. The combination of flavors will really bring out the best in each dish and make for a truly memorable meal.




FAQ

Q: How long should I marinate the shrimp?

A: Marinate the shrimp for about 15 minutes, to take the chill off and to allow the flavors to infuse.



Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to quickly sauté or grill them. This will keep them from becoming rubbery and overcooked.

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Fun facts:

The couscous used in this recipe is a traditional North African dish, which was popularized in the Middle East and Europe during the 13th century.

Shrimp is a favorite dish of former US President Barack Obama, who has been known to enjoy it cooked in a variety of ways.