Lemony Shrimp and Couscous Salad
Bright, zesty, and filled with Mediterranean-inspired flavors, this Lemony Shrimp and Couscous Salad is the perfect light yet satisfying dish for any occasion. Juicy shrimp are sautéed with fragrant garlic and paired with fluffy couscous, fresh vegetables like crisp cucumber and sweet cherry tomatoes, and a vibrant lemon dressing that ties everything together. Topped with creamy feta cheese and fresh parsley, this salad is equal parts healthy and delicious. Ready in just 30 minutes, it's ideal as a quick lunch or a refreshing main course for warm evenings. Serve it chilled for maximum flavor and enjoy the perfect balance of tangy, savory, and fresh in every bite!
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Ingredients
- 1 cup Couscous
- 1.25 cups Chicken broth
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 pieces Lemon, juiced
- 1 teaspoon Lemon zest
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 cup Parsley, chopped
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
In a medium saucepan, bring the chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 3
Add the shrimp to the skillet, sprinkle with salt and black pepper, and cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
Step 4
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Step 5
In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, parsley, and cooked shrimp. Pour the dressing over the salad and toss gently to coat.
Step 6
Sprinkle the crumbled feta cheese on top and give the salad one final toss.
Step 7
Taste and adjust seasoning if needed. Serve the salad immediately or chill in the refrigerator for 30 minutes for a colder, more refreshing dish.
Nutrition Facts
| Serving size | (1532.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1329.3 |
| Total Fat 60.5g | 0% |
| Saturated Fat 22.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 985.8mg | 0% |
| Sodium 5526.7mg | 0% |
| Total Carbohydrate 70.4g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 13.2g | |
| Protein 140.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1000.8mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2865.1mg | 0% |
Source of Calories