Try this simple and tasty couscous for a lovely, savory cold salad and a lovely change from the norm. Couscous, feta cheese, and tomatoes are combined with shrimp, and the dish is then seasoned with a garlic vinaigrette. Always a success and never a waste.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups couscous
- 2 cups water
- ¾ cup olive oil
- ¼ 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 ½ pounds cooked shrimp, peeled and deveined
- 2 medium tomatoes, chopped
- 1 cup chopped fresh parsley
- 1 cup crumbled feta cheese
Instructions
- 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.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- 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.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 570 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this dish twice…such a big hit and so tasty…easy peasy…
Everyone loved this salad. I used orzo instead of the couscous and it was excellent ??
Received rave reviews from friends at a pot luck. I made the day before using a roasted garlic couscous mix and added 1/2 a diced European cucumber and a splash of lemon juice. I will be making this light and flavorful salad again.
One word: Delicious.
I used quinoa instead of couscous, because we are trying to eat healthier. It was delicious! I added garlic powder, onion powder, salt and pepper to the water I cooked the quinoa in for added flavor.
This is awesome…..especially if you make it the day before and let it sit in the fridge. I added more Dijon to the vinaigrette. Make it a few times making slight adjustments for your own happy tastebuds! Its always a hit at gatherings!
I tried this recipe and would suggest some changes similar to what’s been suggested to make it more flavorful: add lemon juice, reduce or eliminate the cumin, and use herbed couscous, otherwise it tastes really plain. You might eliminate the couscous altogether. I also added cucumber and it was a nice addition.
A MUST make for summer time picnics, outings, cookouts, etc!! Always an absolute hit! I make this all the time and substitute parsley with cilantro. Just trust me and make this dish asap!!
Very easy to make and fairly tasty. Next time I’ll be adding cilantro to give it some kick.
Delicious, light, and makes for a great summer time dish. We used cilantro instead of parsley. Its what I had on hand and we just love cilantro. We also added some diced cucumber to stretch it a little further. My kids scarfed it down. Will definately make this again!
Made this recipe as written… Much better the second day… Makes a ton!
This was wonderful!
I actually left the shrimp out of the salad! But I used the “Grilled Marinated Shrimp” recipe, submitted to ALLRECIPES BY Robbie Rice, as the entree! What a wonderful combination! Yum Yum! This couscous salad was easy and delicious! I can’t wait to make it again!
This recipe was, for me, a big fat “Meh.” I didn’t find anything particularly outstanding about the flavor, and the couscous just didn’t seem like a good vehicle for the dressing and veg/shrimp. Maybe quinoa? Was so unimpressed that I’m not sure I’d take the time or ingredients to give it experimentation.
I forgot to get shrimp but was still looking forward to this salad as a side so I made it without and it was amazing!! It is perfect for summer with burgers or chicken sandwiches. It is so fresh and light and the taste is perfect!
yummy- got unflavored couscous from Costco and mixed up exactly as stated. TRYING to wait to chill in fridge but I already cheated and scooped a few spoonfuls out to eat.
Phenomenal recipe! I followed a few of the review suggestions: subed parsley with basil, added cucumber, and used flavored couscous, but this definitely will be on my repeat list.
Very good. I add a diced cucumber and skip the shrimp when I make this. I made it with shrimp the first time but with all of the other flavors you couldn’t really taste the shrimp.
A very light, pretty salad. Wish the flavors had combined just a touch more.
Great Recipe! I made a few changes. I used raw shrimp, made shrimp stock with the shrimp shells and used that instead of the water to soak couscous for extra flavor. Omitted yellow pepper since I didn’t have any and exchanged with asparagus (what I found in my fridge). I also did not chill it. I served it warm right after preparing it. Turned out great!
Very Good Salad. For a healthier version try substituting the couscous for prepared bulgur wheat. (One part bulgur wheat to 2 parts boiling water. Mix, cover, and let sit till liquid has been absorbed.)