This Shrimp and Vegetable Couscous Salad can serve as a light and healthy meal or a hearty side. It is a great alternative to pasta salad!
I am going to let you in on a little secret. I am almost 6 months pregnant! Aldo and I are super excited about having our first baby, even though neither of us has any idea of how to take care of babies. Aldo’s been doing lots of reading – yes, he’s the one reading all the pregnancy and baby books! And I’ve been doing LOTS OF EATING.
I did not think it was possible for someone who does so little physical activity to be SO HUNGRY ALL THE TIME. It’s insane how quickly our full fridge turns empty, and how much more expensive our grocery receipts are because I need snacks all day (and sometimes at night! There was one night I woke up hungry and ate a whole plate of pasta at 4am. And then woke up starving again at 8am. Fun times.)
Because of this whole eating-for-two thing I’ve been trying to cook recipes that will give me plenty of leftovers, and ones that are healthy, filling, and easy to make. This Shrimp & Vegetable Couscous Salad has been in rotation a few times because of all those reasons, and because I can pull it out of the fridge and just eat it cold when I need a snack since it doesn’t need to be served warm.
Water + salt for cooking couscous, according to package instructions
1.5 lb raw shrimp, peeled, de-veined, and tails removed (about 40 pieces extra large shrimp)
Salt, Pepper, and garlic powder to taste (about 1/4 - 1/2 teaspoon each)
1 red bell pepper, seeds removed, diced
2 + 2 tablespoons olive oil (divided)
1 cup grape or cherry tomatoes, diced into quarters
1 14-oz can whole corn, drained and rinsed
1/2 cup parsley leaves, chopped
2 scallions, chopped
Juice of 1/2 - 1 lemon (to taste)
Prepare the couscous according to the package instructions. For extra flavor, substitute chicken or vegetable broth instead of the water + salt! When the couscous is cooked, rinse under cold water and place in a large bowl.
White the couscous is cooking: In a large skillet, heat 2 tablespoons olive oil. Season the shrimp with salt, pepper, and garlic powder. Saute the seasoned shrimp and diced bell pepper over high heat for about 5 minutes, or until the shrimp is fully cooked. Add to the large bowl of couscous.
To prepare the salad, add the grape tomatoes, corn, chopped parsley, and scallion to the couscous. Season with the remaining 2 tablespoons olive oil and juice of 1/2 lemon. Mix well and give it a taste. Season with additional lemon juice, salt, and pepper, if desired. Serve room temperature or cold.
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