Summer Shrimp, Couscous, & Vegetable Salad

2-5
Servings
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 recipe yields 2-5 servings
OK
  • 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 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 & Variations


No special items needed.

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