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This Shrimp Couscous Salad is a vibrant, effortless meal that feels both light and satisfying. Plump shrimp, fluffy pearl couscous, and crisp veggies are tossed in a zesty lemon-herb dressing for a bright, fresh flavor. It’s perfect for a quick weeknight dinner or an impressive lunch with friends.

Why You’ll Love This Shrimp Couscous Salad

Versatile serving: Enjoy warm or chilled—flavors deepen over time.
Magical textures: Fluffy couscous, succulent shrimp, and crisp veggies in every bite.
30-minute meal: Quick, wholesome, and fuss-free for busy nights.
Zesty dressing: Tangy lemon-herb dressing makes every ingredient pop.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
200 g pearl (Israeli) couscous
480 ml chicken or vegetable broth
1 large cucumber, diced
1 red bell pepper, diced
120 g crumbled feta cheese
60 ml extra virgin olive oil
1 lemon, juiced and zested
2 cloves garlic, minced
15 g fresh dill, chopped
15 g fresh parsley, chopped
1 tsp smoked paprika
½ tsp salt, or to taste
¼ tsp black pepper

Tools: A medium saucepan, a large skillet, a large mixing bowl, and a small bowl for the dressing.

Notes: Don’t use quick-cooking couscous—pearl couscous has a chewier texture. Cooking it in broth adds savory depth.

Nutrition (per serving)

Calories:	385 kcal
Protein:	25 g
Fat:	14 g
Carbs:	38 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

What’s the deal with pearl couscous? Also called Israeli couscous, these are little toasted pasta balls, not the fine, sandy kind. They have a wonderful chewy texture and won’t turn to mush, making them perfect for salads.
Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely in the refrigerator overnight. Pat them very dry with paper towels before cooking—this is the secret to getting a nice sear instead of them steaming in their own moisture.
Is the fresh herbs really necessary? Honestly, yes. Dried dill and parsley just won’t give you that same burst of fresh, grassy flavor. If you must substitute, use half the amount of dried, but the fresh herbs are a key part of the salad’s vibrant character.
Why cook couscous in broth? It’s a simple trick that infuses the couscous with a savory backbone from the inside out. It makes the final dish taste so much more complex and satisfying than if you just used plain water.

How to Make Shrimp Couscous Salad

Step 1: Start by preparing the couscous. Bring the chicken or vegetable broth to a boil in a medium saucepan. Once it’s bubbling, stir in the pearl couscous, reduce the heat to a simmer, and cover. Let it cook for about 8-10 minutes, until the couscous is tender and has absorbed most of the liquid. You’ll notice the pearls plump up nicely. Once done, drain off any excess liquid, fluff it with a fork, and transfer it to a large mixing bowl to cool slightly.

Step 2: While the couscous is cooking, pat your shrimp completely dry with paper towels and season them with the smoked paprika, salt, and black pepper. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink, opaque, and lightly curled. Be careful not to overcrowd the pan—you want a sear, not a steam. Transfer the cooked shrimp to a plate.

Step 3: Now, let’s make that vibrant dressing. In a small bowl, whisk together the remaining olive oil, the juice and zest of the lemon, the minced garlic, and the chopped fresh dill and parsley. Whisk it until it looks emulsified and wonderfully green-flecked. Give it a taste and adjust the salt and pepper if needed. The aroma at this point is just incredible—so fresh and zesty.

Step 4: It’s assembly time! To the large bowl with the slightly cooled couscous, add the diced cucumber, red bell pepper, and most of the crumbled feta cheese (save a little for garnish). Pour about two-thirds of the dressing over everything. Using a large spoon or spatula, gently toss to combine, making sure the dressing coats every ingredient. The couscous should look glossy and the colors should be beautifully mixed.

Step 5: Gently fold in the cooked shrimp. You can leave them whole if they’re a nice size, or chop them in half if you prefer. Drizzle the remaining dressing over the top and give it one final, gentle toss. The trick is to be gentle here so you don’t break up the shrimp or make the couscous gummy.

Step 6: To serve, transfer the salad to a beautiful platter or individual bowls. Sprinkle the reserved feta and an extra pinch of fresh herbs over the top for a final touch of color and flavor. This salad is fantastic served immediately while still a little warm, or you can cover and refrigerate it for a couple of hours to let the flavors meld into a wonderful, chilled dish.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days; best enjoyed within 24 hours for optimal texture.
Freezer: Not recommended—shrimp becomes rubbery and veggies turn mushy upon thawing.
Reviving: If dry, toss with a little extra lemon juice and olive oil to refresh before serving.

Serving Suggestions

Complementary Dishes

Grilled Asparagus Spears — The smoky char from the grill complements the lemon in the salad perfectly, adding another layer of texture and a beautiful green element to your plate.
Garlic Naan or Pita Bread — Perfect for scooping up every last bit of couscous and dressing. The soft, warm bread is a wonderful contrast to the cool, crisp salad.
A Simple Arugula Salad — Tossed with just a squeeze of lemon and a drizzle of olive oil, its peppery bite provides a lovely, sharp counterpoint to the richer shrimp and feta.

Drinks

A Crisp Sauvignon Blanc — Its citrusy notes and high acidity cut through the richness of the shrimp and feta, cleansing the palate with every sip.
Sparkling Water with Lemon Slices — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and enhance the bright, clean flavors of the dish without overpowering them.
Iced Herbal Tea — A mint or lemon verbena tea, served cold and unsweetened, echoes the herbal notes in the dressing and makes for a wonderfully light pairing.

Something Sweet

Lemon Sorbet — A scoop of this tart, icy treat continues the citrus theme and provides a palate-cleansing, light finish that feels just right after the salad.
Almond Shortbread Cookies — Their buttery, nutty flavor and crumbly texture are a simple, not-too-sweet ending that doesn’t compete with the main course.
Fresh Berry Salad — A mix of raspberries, blueberries, and blackberries with a hint of mint and a drizzle of honey feels fresh, healthy, and beautifully seasonal.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for too long. The moment they turn pink and opaque, they’re done. I’ve messed this up before too, thinking they needed just another minute—they don’t!
Not letting the couscous cool slightly. If you add the fresh vegetables and dressing to piping hot couscous, the veggies can wilt and the feta will melt into a gooey mess. Let it cool for 10-15 minutes so everything stays distinct and fresh.
Skipping the step of patting the shrimp dry. This is crucial for getting a nice sear and a bit of color on your shrimp. Wet shrimp will steam in the pan, resulting in a less flavorful, watery texture.
Dressing the salad too far in advance. While the salad holds up well, if you add the dressing hours ahead, the cucumber can release water and make the whole thing a bit soggy. For best results, dress it no more than an hour or two before serving.

Expert Tips

Tip: Toast your couscous before adding the liquid. Add the dry pearls to the saucepan with a tiny bit of olive oil and toast for 2-3 minutes until fragrant. This deepens their nutty flavor and gives the final dish a more complex taste profile.
Tip: Add a pinch of chili flakes to the dressing. It doesn’t make the salad spicy, but it gives a subtle, warm background note that really makes the lemon and herbs pop in the most delightful way.
Tip: Use the residual heat from the couscous pan to warm your serving bowl. Just pour the cooked couscous into your serving bowl right away—the warm bowl will keep the salad at a perfect eating temperature for longer if you’re serving it immediately.
Tip: For a more substantial meal, stir in a can of rinsed chickpeas or white beans. They add plant-based protein and fiber, making the salad even more filling without altering the flavor profile too much.

FAQs

Can I make this Shrimp Couscous Salad ahead of time?
You absolutely can, and it’s a great make-ahead option! Prepare all the components—cook the couscous, cook the shrimp, chop the veggies, and make the dressing. Store them separately in airtight containers in the fridge. Combine everything about 30 minutes to an hour before you plan to serve it. This prevents the vegetables from getting soggy and keeps the textures perfect. The dressed salad will keep well for up to 24 hours, though the cucumber may soften a bit.

What can I use instead of shrimp?
If you’re not a fan of shrimp or have an allergy, grilled chicken breast (diced), flaked canned tuna, or even pan-seared scallops would be fantastic substitutes. For a vegetarian version, you could use roasted chickpeas or marinated tofu cubes. The key is to use a protein that can stand up to the bold, lemony dressing.

Is pearl couscous the same as regular couscous?
Not quite! Regular couscous is very fine, almost like a grain, and cooks in minutes by just steeping in hot water. Pearl couscous is much larger—they’re actually tiny balls of pasta—and have a chewier, more substantial texture. They need to be simmered in liquid, just like you would with orzo or other small pasta. They hold up much better in a salad like this.

My salad seems a bit dry. What did I do wrong?
This usually happens if the couscous was a bit older and absorbed more liquid than expected, or if you didn’t use quite enough dressing. Don’t worry, it’s an easy fix! Simply whisk together a little extra lemon juice and olive oil (a 1:2 ratio) and gently toss it into the salad until it reaches your desired consistency. Taste and adjust the seasoning again after you’ve added the extra dressing.

Can I freeze this salad?
I wouldn’t recommend it, unfortunately. The texture of the cooked shrimp becomes very rubbery and watery upon thawing, and the fresh vegetables like cucumber and bell pepper will turn unpleasantly mushy. This is a salad best enjoyed fresh or stored in the refrigerator for a day or two.

Shrimp Couscous Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 30 minutes

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Make this easy Shrimp Couscous Salad in just 30 minutes! A vibrant mix of shrimp, pearl couscous, and fresh veggies in a zesty dressing. Get the recipe now!

Ingredients

For the Salad

450 g large raw shrimp (peeled and deveined)
200 g pearl (Israeli) couscous
480 ml chicken or vegetable broth
1 large cucumber (diced)
1 red bell pepper (diced)
120 g crumbled feta cheese
60 ml extra virgin olive oil
1 lemon (juiced and zested)
2 cloves garlic (minced)
15 g fresh dill (chopped)
15 g fresh parsley (chopped)
1 tsp smoked paprika
0.5 tsp salt (or to taste)
0.25 tsp black pepper

Instructions

01
Start by preparing the couscous. Bring the chicken or vegetable broth to a boil in a medium saucepan. Once it's bubbling, stir in the pearl couscous, reduce the heat to a simmer, and cover. Let it cook for about 8-10 minutes, until the couscous is tender and has absorbed most of the liquid. You’ll notice the pearls plump up nicely. Once done, drain off any excess liquid, fluff it with a fork, and transfer it to a large mixing bowl to cool slightly.
02
While the couscous is cooking, pat your shrimp completely dry with paper towels and season them with the smoked paprika, salt, and black pepper. Heat a tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink, opaque, and lightly curled. Be careful not to overcrowd the pan—you want a sear, not a steam. Transfer the cooked shrimp to a plate.
03
Now, let’s make that vibrant dressing. In a small bowl, whisk together the remaining olive oil, the juice and zest of the lemon, the minced garlic, and the chopped fresh dill and parsley. Whisk it until it looks emulsified and wonderfully green-flecked. Give it a taste and adjust the salt and pepper if needed. The aroma at this point is just incredible—so fresh and zesty.
04
It’s assembly time! To the large bowl with the slightly cooled couscous, add the diced cucumber, red bell pepper, and most of the crumbled feta cheese (save a little for garnish). Pour about two-thirds of the dressing over everything. Using a large spoon or spatula, gently toss to combine, making sure the dressing coats every ingredient. The couscous should look glossy and the colors should be beautifully mixed.
05
Gently fold in the cooked shrimp. You can leave them whole if they're a nice size, or chop them in half if you prefer. Drizzle the remaining dressing over the top and give it one final, gentle toss. The trick is to be gentle here so you don't break up the shrimp or make the couscous gummy.
06
To serve, transfer the salad to a beautiful platter or individual bowls. Sprinkle the reserved feta and an extra pinch of fresh herbs over the top for a final touch of color and flavor. This salad is fantastic served immediately while still a little warm, or you can cover and refrigerate it for a couple of hours to let the flavors meld into a wonderful, chilled dish.