Shrimp and Couscous Salad
Grilled shrimp served overtop pearled couscous tossed with baby arugula, white beans, parsley, red onion, extra virgin olive oil and apple cider vinegar. This summery, fresh and tangy salad is perfect for enjoying outdoors with family and friends as the weather starts to warm up.
Ingredients
For the couscous 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
- 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 grilled 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
Instructions
- Preheat grill to high heat. Clean and oil grates.
- In a large bowl, combine pearled couscous, arugula, beans, onion, parsley, olive oil, vinegar, salt and pepper. Toss to combine. Add more salt, if needed. Set aside.
- Brush shrimp with extra virgin olive oil on both sides and season with salt and pepper. Add shrimp to the grill. Reduce heat to medium. Grill shrimp until they are just opaque, a few minutes on each side. Remove shrimp from heat.
- Top couscous salad with grilled shrimp. Serve with lemon wedges.
Nutrition
Calories: 280kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 2gCholesterol: 143mgSodium: 596mgPotassium: 181mgFiber: 2gSugar: 1gVitamin A: 554IUVitamin C: 10mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!