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Shrimp and Cousyous Salad
This Shrimp and Couscous Salad marries the heart-healthy fats of olive oil with the lean protein of shrimp, alongside a bounty of Mediterranean vegetables. It's a vibrant dish that packs flavor and nutrition into every bite, perfect for a refreshing meal.
30 min4 servingsmediterraneansalad
pescetarian
mediterranean
Nutrition Facts
Per serving
Calories409
% Daily Value*
Total Fat 14g19%
Saturated Fat 4g19%
Trans Fat 0g
Cholesterol 121mg40%
Sodium 1097mg48%
Total Carbohydrate 47g17%
Dietary Fiber 3g11%
Total Sugars 4g
Protein 21g42%
Calcium 120mg9%
Iron 1.6mg9%
Potassium 504mg11%
Vitamin A 0.75mcg
Vitamin C 1.1mg1%
Vitamin B6 0.01mg1%
Vitamin E 0.01mg
Vitamin K 3.7mcg3%
Magnesium 67mg16%
Zinc 2.3mg21%
Folate 1.5mcg
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 400 g shrimp
- 200 g wheat couscous
- 150 g cherry tomatoes
- 100 g cucumber
- 50 g red onion
- 30 g kalamata olives
- 3 tbsp olive oil
- 1 whole lemon
- 10 g parsley
- 10 g mint
- 50 g feta cheese
- 1 tsp salt
- 1 tsp black pepper
Instructions
- 1Prepare the couscous according to package instructions using water or vegetable broth for added flavor. Let it cool.
- 2While the couscous is cooking, season the shrimp with salt and pepper.
- 3Heat a pan over medium heat and cook the shrimp in 1 tablespoon of olive oil until they turn pink and opaque, about 2-3 minutes per side. Remove from heat.
- 4Chop the cherry tomatoes, cucumber, red onion, parsley, and mint.
- 5In a large bowl, combine the cooled couscous with the chopped vegetables, kalamata olives, and cooked shrimp.
- 6Dress the salad with the remaining olive oil, the juice of one lemon, salt, and pepper to taste.
- 7Crumble feta cheese on top and gently mix the salad.
- 8Let the salad sit for about 10 minutes to allow the flavors to meld together.
- 9Garnish with additional fresh herbs before serving.
- 10Serve chilled or at room temperature for the best flavor experience.
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