Couscous Salad with Grilled Shrimp Scampi
Elevate your weeknight dinners with this bright and flavorful Couscous Salad with Grilled Shrimp Scampi! This Mediterranean-inspired dish combines fluffy couscous, tangy feta cheese, and crisp vegetables like cherry tomatoes, cucumber, and red onion for a refreshing base. Topped with succulent shrimp scampi, infused with garlic, butter, and a zesty splash of lemon, the shrimp take on an irresistible smoky flavor after a quick grill. Ready in just 35 minutes, this vibrant recipe is perfect for a quick yet elegant meal. Serve it as a warm salad or chilled for a light and refreshing twist, making it a versatile option for any occasion.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.5 cups water
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium saucepan, bring 1.5 cups of water to a boil. Stir in 1 cup of couscous and 1 tablespoon of olive oil. Remove from heat, cover, and let sit for 5 minutes. Fluff the couscous with a fork and set aside to cool.
In a mixing bowl, combine the cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 0.5 teaspoon black pepper, and 0.5 teaspoon salt. Mix well and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the shrimp to the skillet. Sprinkle with 0.5 teaspoon of salt and sauté for 2-3 minutes on each side until the shrimp are pink and opaque.
Drizzle 1 tablespoon of lemon juice and 1 teaspoon of lemon zest over the shrimp. Toss to coat and remove the skillet from heat.
Preheat a grill (or grill pan) to medium-high. Grill the shrimp for 1-2 minutes per side to add a smoky touch, then remove and set aside.
In a large serving bowl, combine the cooled couscous with the vegetable mixture. Toss until evenly mixed.
Top the couscous salad with the grilled shrimp scampi and garnish with the chopped parsley.
Serve immediately or chill for 15 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.3 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
