Shrimp with Minty Couscous Salad
Elevate your weeknight dinner with this refreshing and vibrant Shrimp with Minty Couscous Salad! Featuring succulent shrimp marinated with garlic, cumin, and a hint of spice, perfectly paired with a fluffy couscous base infused with fresh herbs like mint and parsley. The salad is studded with juicy cherry tomatoes, crisp cucumber, and zesty lemon, offering a burst of Mediterranean-inspired flavors in every bite. A drizzle of tangy lemon dressing ties it all together, and a sprinkle of optional feta cheese adds a creamy, salty finish. Quick and easy to prepare in just 25 minutes, this light yet satisfying dish is perfect for a healthy lunch, dinner, or even a crowd-pleasing side. Enjoy the ultimate combination of bold flavors and wholesome ingredients in this shrimp and couscous recipe!
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Recipe Information
Ingredients
- 500 grams Shrimp (large, peeled and deveined)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Couscous (uncooked)
- 1.25 cups Chicken or vegetable broth (hot)
- 0.5 cup Fresh mint leaves (chopped)
- 0.25 cup Parsley (chopped)
- 1 cup Cucumber (diced)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (finely diced)
- 1 whole Lemon (zested and juiced)
- 0.5 cup Feta cheese (crumbled, optional)
Instructions
In a medium-sized bowl, combine 1 tablespoon of olive oil, minced garlic, ground cumin, 1 teaspoon of salt, and black pepper. Add the shrimp to the bowl and toss to coat. Set aside to marinate while preparing the couscous.
In a heatproof bowl, place the uncooked couscous and pour the hot chicken or vegetable broth over the top. Cover the bowl tightly with a plate or plastic wrap and let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool.
While the couscous is cooling, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat and set aside.
In a large bowl, combine the cooled couscous, chopped mint leaves, parsley, cucumber, cherry tomatoes, and red onion.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, and lemon juice. Drizzle this dressing over the couscous mixture and toss to combine. Season with the remaining 0.5 teaspoon of salt, or to taste.
Transfer the couscous salad to a serving platter and top with the cooked shrimp. If desired, sprinkle crumbled feta cheese over the top.
Serve immediately and enjoy this light and flavorful dish!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 715 mg | 15% | |
*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.
