This easy and refreshing shrimp couscous salad recipe is perfect for a light lunch or dinner. Packed with flavorful ingredients like shrimp, couscous, vegetables, and herbs, this salad is a delicious and healthy option. The tangy lemon dressing adds a zesty kick to the dish. It takes just a few simple steps to prepare this flavorful salad that will impress your family and friends. Whether it's for a picnic, potluck, or weeknight meal, this shrimp couscous salad is sure to become a favorite!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Directions
- In a large pot, bring salted water to a boil and cook the couscous according to package instructions. Once cooked, fluff with a fork and set aside to cool.
- In a medium bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- In a large skillet, heat some olive oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from heat and let them cool.
- In a large salad bowl, add the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and basil. Toss well to combine.
- Add the cooked shrimp to the salad bowl and pour the dressing over the top. Gently toss to coat everything evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy!
