Shrimp Couscous Salad Recipe

Name: Shrimp Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups couscous; 2 cups water; 3/4 cup olive oil; 1/4 cup apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 clove garlic, crushed; salt and pepper to taste; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 1/2 pounds cooked shrimp, peeled and deveined; 2 medium tomatoes, chopped; 1 cup chopped fresh parsley; 1 cup crumbled feta cheese

Servings: persons

2 cups couscous
2 cups water
3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

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.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups couscous, 2 cups water, 3/4 cup olive oil, 1/4 cup apple cider vinegar, and more.

Yes, Shrimp Couscous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Couscous Salad

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