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Shrimp Couscous Salad

Shrimp Couscous Salad

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Isabelle

Isabelle

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

STEVEHERRING
33

STEVEHERRING

4/21/2005

I copied this recipe several years ago, and have taken it to every holiday and covered dish event since. I do a little less couscous and add some diced cucumber.

PAULA WOOD
25

PAULA WOOD

6/11/2005

This was out of this world! I usedd red wine vinigar and lemon zest and it was fantastic! I will make tis again and again this Summer.

Annelisabeth
23

Annelisabeth

7/20/2006

I thought this recipe was fantastic!! I used crumbled goat cheese on hand.....very pleased with the results! Can't wait to make again! 7.20.06-Just want to add that I have made this recipe about a dozen times! I actually double the dressing portion and use it for marinading chicken and pork for grilling. Love, love, love!

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