Easy Shrimp Couscous Salad is the perfect meal for right now.
I like how simple this recipe is to make considering how good it is!
Easy Shrimp Couscous Salad
Easy Shrimp Couscous Salad
This simple salad is kind of like a marriage between a tasty shrimp and your standard couscous.
We add some greens to this salad to balance out the flavors and the colors.
Have you tried my recipe for Mediterranean Diet Couscous Salad?
That couscous salad includes colorful ingredients such as carrots and corn.
This recipe is about shrimp and couscous on or next to a bed of greens.
Finding the perfect olive oil can be a pain!
Learn How to Buy Good Olive Oil here.
People sometimes ask what exactly is couscous.
Couscous seems like a food that people often talk about but, not everyone has ever tried.
If you are familiar with African or Mediterranean food then you may know something about couscous.
Couscous is made with wheat semolina flour.
Technically, couscous is a pasta even though it may not look like pasta.
People like couscous because it does not take a lot of it to fill you up when you eat it..
This recipe is for anyone asking what is couscous salad made of.
Obviously, a couscous salad is made with couscous as well as with other popular salad ingredients.
The salad ingredient in this recipe is made with dark leaves such as spinach and arugula.
I like that this couscous salad is rather simple to make.
Once you have the couscous ready (think leftovers?), all that you need to do is combine it with a few other ingredients then top it with the shrimp. By the way, my favorite hack with this salad is to use precooked all ready to go couscous!
Tips for making a shrimp couscous salad
This salad works great as a lunch idea served in a small bowl.
However, you could easily make the bowl a larger one and serve this for dinner!
Here are some more great tips for you.
- The shrimp is cooked in a white wine. Good choices for a white wine to use include Pinot Grigio or Sauvignon Blanc. Obviously, a standard cooking white wine would work in this recipe too.
- Do you not want to use white wine to cook your shrimp in? Simply sub in a white wine vinegar for the wine.
- This recipe includes cooking the couscous fresh and the combining it with other ingredients. It is a good idea to allow the couscous to cool down before it is combined as you do not want to cook those ingredients too.
You may be wondering what can I add to my couscous.
There are additional add-ins that you can add to a couscous salad such as this one.
While the focus of this salad is on the shrimp and the couscous, feel free to add additional ingredients or sub in for ingredients.
Here are some ideas for ingredients that may work in this salad.
Cheese eaters could enjoy feta cheese or blue cheese sprinkled on top .
However, you could stick to a Mediterranean diet theme and add sliced olives, fruit, or even chopped peppers.
How to store leftover cold shrimp couscous salad.
This salad can be served warm or cold depending on how long you allow the couscous to cool after cooking.
Leftovers should be stored separately in closed containers in the refrigerator and combined when served.
By the way, while you are here you may also be interested in these ideas.
- Delicious Spinach and Beet Salad.
- Mediterranean Diet Waldorf Salad.
- Easy Grilled Mushroom Skewers.
- Mediterranean Diet Caprese Salad with Avocado.
- Panzanella with Fruit recipe.
- 15 Minute 5 Bean Salad.
- Avocado Breakfast Bruschetta.
- Make Homemade Limoncello.
- How to Follow the Mediterranean Diet.
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Easy Shrimp Couscous Salad
Easy Shrimp Couscous Salad
Darker greens are what I suggest you use for the lettuce that is added to this recipe.
I like spinach, arugula, or even a spring mix.
This recipe is made in three parts.
The first part is cooking the shrimp and the second in for cooking the couscous.
Lastly, the final part of this recipe is putting the ingredients all together in a bowl for you to eat.
Ingredients needed to make this Shrimp Couscous Salad
- Olive Oil– 3 tablespoons divided.
- Shrimp- 1 pound peeled and deveined. I like large shrimp but, use what works for you.
- White Wine- â…“ cup. See above for suggestions and alternative.
- Seasoning- 2 teaspoons, divided, or as needed. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
- Lemon Juice– 2 ½ tablespoons divided.
- Couscous– 1 cup not cooked.
- Soup Stock– 1 ¼ cup (your choice!).
- Onion- 1 average red, sliced.
- Tomato- ¼ cup bite sized. For example, this gives you the choice of using grape-sized or the usual Roma tomato chopped.
- Greens- chives chopped, arugula, spinach, or spring salad mix.
How to make Mediterranean Couscous salad
- Start by cooking the shrimp over medium heat in two tablespoons of the oil. When the shrimp begins to turn pink (about two minutes) you can stir in the wine, and a teaspoon of seasoning. Cook, stirring as needed, until the shrimp turns pink. Then turn off the heat and stir in a tablespoon of the lemon juice and allow for the shrimp to cool.
- Cook the couscous. In a small pot over medium heat bring the stock to a boil. Stir in the couscous and seasonings and then remove the couscous from the heat. Cover with a lid and let sit for five minutes.
- Once the couscous has sat for five minutes covered, you can remove the lid and stir in the remaining olive oil and then transfer to a serving bowl to cool.
- Assemble the salad. Add the red onion, tomato, remaining lemon juice, chives and Italian seasoning to the mixing bowl and toss. You can adjust the seasonings as needed.
- To serve, simply place the couscous in the individual bowls with the greens. Then top with the shrimp and enjoy!
Easy Shrimp Couscous Salad, A Mediterranean diet friendly recipe idea for lunch or dinner that is made with couscous and greens.
Easy Shrimp Couscous Salad
Ingredients
- Olive Oil– 3 tablespoons divided.
- Shrimp- 1 pound peeled and deveined
- White Wine- â…“ cup. See post for suggestions and alternative. Seasoning- 2 teaspoons see post for details.
- .Lemon Juice– 2 ½ tablespoons divided.
- Couscous– 1 cup not cooked.
- Soup Stock– 1 ¼ cup your choice!.
- Onion- 1 average red sliced. Tomato- ¼ cup bite sized.
- Greens- chives chopped arugula, spinach, or spring salad mix.
Instructions
- Start by cooking the shrimp over medium heat in two tablespoons of the oil. When the shrimp begins to turn pink (about two minutes) you can stir in the wine, and a teaspoon of seasoning. Cook, stirring as needed, until the shrimp turns pink. Then turn off the heat and stir in a tablespoon of the lemon juice and allow for the shrimp to cool.
- Cook the couscous. In a small pot over medium heat bring the stock to a boil. Stir in the couscous and seasonings and then remove the couscous from the heat. Cover with a lid and let sit for five minutes.
- Once the couscous has sat for five minutes covered, you can remove the lid and stir in the remaining olive oil and then transfer to a serving bowl to cool.
- Assemble the salad. Add the red onion, tomato, remaining lemon juice, chives and Italian seasoning to the mixing bowl and toss. You can adjust the seasonings as needed.
- To serve, simply place the couscous in the individual bowls with the greens. Then top with the shrimp and enjoy!
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
