Garlic Shrimp and Herbed Couscous Salad Recipe

Garlic Shrimp and Herbed Couscous Salad
Photo: Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
Active
15 Minutes
Total
27 Minutes

Yield

Serves 4

A tasty dish comes together faster than it takes to set the table? Yes, please! This light and fresh pasta salad uses Israeli couscous (also called pearled couscous), which cooks up in minutes and is a great blank canvas for all sorts of ingredients, like crunchy cucumbers, tender herbs, crumbled feta cheese, and tender garlic shrimp. A tangy lemon-olive oil vinaigrette ties all the flavors together and livens up the dish without adding a ton of extra calories. This dish comes in at 437 calories per serving with 24 grams of protein, 44 grams of carbs, 2 grams of fiver, and 18 grams of frat. Serve with lemon wedges on the side for added brightness. This couscous salad is delicious eaten on its own or served over a bed of lightly dressed salad greens. You can have a fresh and healthy dinner on the table in less than 30 minutes.

Ingredients

  • 1 cup uncooked Israeli couscous
  • 1/4 cup olive oil, divided
  • 1 pound peeled and deveined raw small shrimp
  • 1 tablespoon minced garlic
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon lemon zest
  • 2 1/2 tablespoons fresh juice (from 1 lemon), divided
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 cup chopped English cucumber
  • 2 ounces crumbled feta cheese
  • 1 tablespoons chopped fresh flat-leaf parsley
  • Lemon wedges

How to Make

  1. Bring a pot of salted water to a boil; add couscous. Boil, stirring occasionally, until tender, 5 to 6 minutes. Drain and rinse under cold water. Place couscous in a large bowl.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add shrimp, and cook, stirring often, 2 minutes. Stir in garlic, pepper, and 1/2 teaspoon of the salt; cook until shrimp are opaque, about 1 more minute. Remove from heat, and stir in 1 1/2 teaspoons of the lemon juice, tossing to coat. Cool 5 minutes.
  3. Meanwhile, whisk together oregano, thyme, lemon zest, and remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Drizzle over couscous. Add cucumber and feta, and toss to combine. Top with shrimp and parsley. Serve with lemon wedges.
Test Kitchen Tip

Israeli couscous (also called pearl couscous) really soaks up the tangy dressing, but you can also substitute a cooked, cooled whole grain like quinoa or bulgur.