The sun glistens off the grill as you place succulent shrimp onto the heated grates, filling the air with an irresistible sweetness. This Shrimp and Couscous Salad comes together in just 30 minutes and is a delightful blend of flavors and textures. Vibrant arugula and creamy white beans provide a refreshing contrast to the tender shrimp, making this dish not only delicious but also visually appealing.
This recipe is perfect for busy weeknights or a light lunch, offering a nutritious and satisfying meal that leaves you feeling refreshed. If you’re looking to prep in advance, the salad base can be made ahead and stored, just add the grilled shrimp before serving to maintain that perfect texture.
Why You’ll Love This Recipe
- The grilled shrimp adds a smoky flavor that complements the fresh ingredients.
- Pearled couscous creates a satisfying chewiness, enhancing the overall texture.
- This dish is easily customizable with your favorite vegetables or herbs.
- The vibrant colors make it a visually stunning addition to any table.
What You’ll Need
Gather the following ingredients to create this delicious salad:
For the Salad
- 2 cups cooked pearled couscous
- 2 cups baby arugula (loosely packed)
- 1 15 ounce can white beans
- 1/2 red onion, finely chopped
- 1/4 cup flat leaf parsley leaves, roughly chopped (tightly packed)
For the Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Shrimp
- 1/2 lb raw shrimp, deveined and shelled (16-20 count or 21-25 count) (patted very dry)
- 1/2 teaspoon extra virgin olive oil
- Kosher salt
- Black pepper
For Serving
- 1 lemon, cut into wedges
Use canned beans for convenience.
Substitutions & Swaps
- Substitute quinoa for couscous for a gluten-free option.
- Use spinach in place of arugula for a milder flavor.
- Swap apple cider vinegar with lemon juice for a citrusy twist.
- Any white fish can replace shrimp for variety.
How to Make It
Follow these simple steps to create your Shrimp and Couscous Salad:
Preheat the grill
Preheat grill to high heat. Clean and oil grates to prevent sticking.
Combine ingredients
In a large bowl, combine pearled couscous, arugula, beans, onion, parsley, olive oil, vinegar, salt, and pepper. Toss to combine, adjusting salt as necessary. Set aside.
Prepare the shrimp
Brush shrimp with extra virgin olive oil on both sides and season generously with salt and pepper.
Grill the shrimp
Add shrimp to the grill and reduce heat to medium. Grill shrimp until they are just opaque, about 2-3 minutes per side. Remove shrimp from heat once cooked.
Assemble the salad
Top the couscous salad with grilled shrimp and serve immediately with lemon wedges.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, shrimp does not freeze well.
Reheat: Warm on the stovetop in a skillet over medium heat for 3-5 minutes.
Tips for Best Results
- Make sure shrimp is patted dry to achieve a nice grill sear.
- Adjust the acidity by adding more vinegar if you prefer a tangier flavor.
- Feel free to include other veggies, like bell peppers or cherry tomatoes, for added color and nutrients.
Serving Suggestions
- Serve alongside crusty bread for a complete meal.
- Pair with a crisp white wine for a perfect summer dinner.
- Bring this dish to potlucks for a crowd-pleasing option.
