Mediterranean Couscous Salad

This is a fantastic summer or anytime salad! My Mediterranean Couscous Salad with Shrimp is made using Israeli couscous, the round, steamed pasta also know as Ptitim, succulent, juicy shrimp, bell peppers, green onion, tomatoes, zucchini, olives and basil tossed in an easy lemon dressing.

Mediterranean Couscous Salad with Shrimp

This salad is a simple spin on another recipe of mine and the result is just as good!

This Mediterranean influenced salad uses Israeli couscous as it is called here in the USA.

Mixed with fresh succulent, juicy shrimp, chopped vegetables and a wonderful salad dressing it makes for an easy salad or side dish. Herbs here include oregano, basil and a good drizzle of balsamic reduction and parmesan cheese!

What’s in the salad dressing?

This is a very simple salad dressing that my grandmother always used to make and I substituted lemon for red wine vinegar here.

• olive oil
• 1 lemon juiced (about 3 tbsp)
• 2 large cloves garlic minced
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• kosher salt and freshly ground pepper to taste
• red pepper flakes

This couscous salad with shrimp is so easy to put together and is a great one to bring to potlucks, BBQs, church gatherings and is fantastic the day after, too. Enjoy!

For other great salads to try:

• Cucumber Salad
  Made using chilled, sliced cucumbers and onion all tossed in a tangy sauce with fresh dill. Light, healthy and refreshing!
• Southwest Bean Salad
  Loaded with plump chick peas, tender red, pinto and cannellini beans, this cold bean salad gets tossed in a zesty Southwest inspired vinaigrette for the perfect side dish.
• Broccoli Salad
  This cold Broccoli Salad with Tarragon Dressing has lots of fresh broccoli, golden raisins, marinated red onion and roasted pumpkin seeds all tossed in an amazingly tangy and delicious salad dressing.
• Caprese Pasta Salad
  This Caprese Pasta Salad is so easy to prepare and using fresh ingredients is key! Ripe, juicy tomatoes, mozzarella cheese, tender basil, and to stretch that dollar, add some cooked pasta.

Mediterranean Couscous Salad with Shrimp

Made using Israeli couscous, the round, steamed pasta also know as Ptitim, juicy shrimp, bell peppers, green onion, tomatoes, zucchini, olives and basil tossed in an easy lemon dressing.

5 from 4 votes

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Course: Salad

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 590kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb large shrimp (cooked and shelled. See Note 1)
• 1/4 cup balsamic reduction/syrup
• 1/4 cup parmesan cheese

Salad

• 2 tbsp olive oil
• 2 cups Israeli Couscous
• 2 1/4 cups water
• 4 bell peppers half each red, green, orange bell pepper
• 2 small Roma tomatoes seeded chopped
• 2 green onions sliced
• 2 cups black olives
• 1 zucchini large cubed
• 1/4 cup basil fresh leaves chopped
• 1/2 cup toasted pine nuts

Salad Dressing

• 2 tbsp olive oil
• 1 lemon juiced about 3 tbsp
• 2 large garlic cloves minced
• 1/2 tsp oregano
• 1/2 tsp sugar
• salt and freshly ground pepper to taste
• red pepper flakes to taste

Instructions

• OPTIONAL STEP: Add olive oil to a medium-sized saucepan over medium-high heat. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted OR go directly to Step 2.
• In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
• While couscous steams, clean shrimp, chop vegetables and basil.
• Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside.
• In a small bowl whisk together the dressing or add to a jar, seal and shake to mix.
• In a large bowl add the cooled couscous, shrimp, chopped vegetables, pine nuts and salad dressing. Season to taste.
• Cover and chill for at least one hour. Toss to mix before serving and drizzle with balsamic reduction and parmesan cheese.

Notes

1. If using raw shrimp, cook in water: add 1 lb shrimp (with or without shells) and 1 teaspoon kosher salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1 to 3 minutes or until the shrimp turns pink. 

Nutrition

Calories: 590kcal | Carbohydrates: 61g | Protein: 28g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 193mg | Sodium: 1173mg | Potassium: 579mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3023IU | Vitamin C: 124mg | Calcium: 225mg | Iron: 4mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!