Shrimp and Couscous Salad

Shrimp and Couscous Salad

If you are looking for a way to work more North African semolina in granules made from crushed durum wheat into your diet then this is the recipe for you! Ok that string of words is just the definition of couscous, and it probably wouldn’t make for an effective description for a menu item. But Shrimp and Couscous Salad, unlike the definition of its main ingredient, is memorable, full of flavor, and easy to digest.

Close up of Shrimp and Couscous Salad from Granny's Recipe Box

Our entire family is together this week for a family reunion. We are all staying in the house where we grew up for a week. When we all lived under one roof, we were a family of six. And now there are fourteen of us. Elbow room is at a premium, as is room in the fridge. Maddy and I perfected this shrimp and couscous salad, which was luckily a hit, because there no room for leftovers in the fridge.

Shrimp and Couscous Salad from Granny's Recipe Box ready to serve
The hardest part was getting the dressing just right, which Maddy and I have done for you. So other than preparing the couscous (according to the box instructions), all you have to do is mix up all the ingredients, toss everything, and dig into that North African semolina in granules made from crushed durum wheat salad! We love this Shrimp and Couscous Salad and we hope you will too. And if you are not a fan of shrimp, use a rotisserie chicken! Both options are delicious.
Preparing Shrimp and Couscous Salad from Granny's Recipe Box Blog
Shrimp and Couscous Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Shrimp and Couscous Salad is easy, flavorful, and a major crowd pleaser. We love it with shrimp, but try it with chicken too! Serve it room temp, cold, or warm. 

Course: Lunch, Maine Course, Salad, Side Dish
Cuisine: Healthy, Lemon, Salad, Seafood
Keyword: Avocado, Couscous, Dill, Drunken Fruit Salad, Lemon, Parsely, Pine Nuts, Shrimp, Tomato, Vinaigarette
Ingredients
  • 1 pkg pearled couscous, cooked to the package directions (I use Near East Pearled Couscous - Basil & Herb)
  • 2 c baby arugula
  • 2 c cooked shrimp, chopped
  • 1 c cored, diced tomatoes (De-seeded)
  • 1/3 c scallions
  • 1/4 c curly leaf parsley, finely chopped
  • 1/4 c fresh dill, chopped
  • 1 large (or 2 small) avocados, medium diced
  • 2 T mint (optional)
  • 4 T pine nuts, toasted
  • salt and pepper to taste
Lemon Vinaigrette
  • 1/4 c olive oil
  • 2 T lemon juice
  • 2 T red wine vinegar
  • 1 T honey
  • 2 t dijon mustard
  • 1 t garlic, minced
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t oregano
Instructions
  1. Cook the couscous per the package directions. Allow to cool in a large bowl. To prepare salad, mix together the lettuce, tomatoes, scallions, parsley, dill, mint, avocado and shrimp with the couscous.

  2. To prepare dressing, whisk together all dressing ingredients in a small bowl. Use the desired amount of dressing to toss the salad (we did have a little leftover). Taste and adjust as necessary. 

  3. Add the pine nuts and salt and pepper to taste, toss again. 

Recipe Notes

Cook the shrimp however you like. We used frozen cooked shrimp, seasoned it with a little salt, pepper, and garlic, and sauteed it for a couple minutes.

The original recipe calls for chicken. So to make it even faster, pick up a rotisserie chicken. Two salad recipes in one!

Shrimp and Couscous Salad Long Pin.jpg


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