Mediterranean Couscous Salad with Shrimp
My Mediterranean Couscous Salad is full of protein, fiber, and plenty of bright and zesty flavors. Enjoy this light all summer long!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Israeli Couscous ((pearl couscous))
- 2 1/4 cups water (or chicken stock)
- 1 teaspoon kosher salt
- 2 tbsp olive oil
- 1 lb large shrimp (cooked (See Note 1))
- 4 bell peppers half each red (green, orange bell pepper)
- 2 Roma tomatoes (seeded chopped)
- 2 green onions (sliced)
- 15 oz black olives (drained and pitted)
- 1 zucchini (large cubed)
- 1/4 cup basil leaves (chopped)
- 1/2 cup pine nuts
- 2 tablespoon olive oil
- 1 lemon (juiced (about 3 tbsp))
- 2 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Balsamic Syrup
- 1/4 cup feta cheese ((or Parmesan cheese))
Instructions
- 1
In a medium-sized saucepan, bring salted water to a boil. Add olive oil and couscous, stir. Cover and simmer for 8 minutes, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
- 2
While couscous steams, clean shrimp (See Note 1), chop vegetables and basil.
- 3
Over medium heat lightly toast the pine nuts in a small fry pan.
- 4
In a small bowl whisk together the dressing or add to a jar, seal and shake to mix.
- 5
In a large bowl add the cooled couscous, shrimp, chopped vegetables, pine nuts and salad dressing. Season to taste.
- 6
Cover and chill for at least one hour. Toss to mix before serving and drizzle with balsamic syrup and feta cheese (optional).