Bright, flavorful, and packed with wholesome ingredients, this Grilled Shrimp and Couscous Salad is the perfect dish to enjoy any time of year. Juicy, smoky shrimp grilled to perfection combine beautifully with fluffy couscous and fresh veggies, creating a light yet satisfying meal. Whether you’re looking for a quick lunch, a healthy dinner, or a stunning dish to bring to a gathering, this salad delivers refreshing tastes and textures that everyone will love.
Why You’ll Love This Grilled Shrimp and Couscous Salad
Light and nutritious: Combines protein-packed shrimp with wholesome couscous and fresh vegetables.
Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Bursting with flavor: Grilled shrimp add a smoky depth while zesty dressing ties everything together.
Versatile and colorful: Customize with your favorite herbs and veggies for a personal touch.
Perfect for warm weather: A cooling, refreshing dish that’s great served chilled or at room temperature.
Enjoy a delicious balance of textures and flavors with this vibrant and healthy Grilled Shrimp and Couscous Salad!
Ingredients for Grilled Shrimp and Couscous Salad
Bringing together the proper ingredients is the first step toward crafting this delicious dish. Here’s what you’ll need:
Shrimp: Large, peeled, and deveined shrimp are the stars of this salad. They soak up flavors beautifully and grill to perfection.
Olive Oil: A drizzle of olive oil helps to keep the shrimp moist and adds a rich flavor.
Garlic Powder: This adds a savory depth without the hassle of fresh garlic. It’s a time-saver!
Paprika: A sprinkle of paprika gives the shrimp a lovely color and a hint of smokiness.
Salt and Black Pepper: Essential seasonings that enhance all the flavors in the dish.
Couscous: This tiny pasta is quick to cook and provides a fluffy base for the salad.
Vegetable Broth: Using broth instead of water infuses the couscous with extra flavor.
Cherry Tomatoes: Sweet and juicy, they add a burst of freshness to every bite.
Cucumber: Crisp and refreshing, cucumber balances the richness of the shrimp.
Red Onion: Finely chopped, it adds a sharp bite that complements the other ingredients.
Fresh Parsley: A handful of chopped parsley brightens the dish with its vibrant color and flavor.
Lemon Juice: A squeeze of lemon juice ties everything together with a zesty kick.
Feta Cheese (optional): Crumbled feta adds a creamy, tangy element that elevates the salad.
For those looking to mix things up, consider substituting quinoa for couscous for a gluten-free option. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Grilled Shrimp and Couscous Salad
Step 1: Prepare the Shrimp
Start by preheating your grill to medium-high heat. This ensures that the shrimp cook evenly and get those beautiful grill marks. While the grill heats up, grab a bowl and toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper. Make sure each shrimp is well-coated in the seasoning. This step is crucial; it’s where the flavor begins! Let the shrimp marinate for a few minutes while you prepare the skewers. Trust me, this will make a world of difference in taste.
Step 2: Grill the Shrimp
Once your grill is hot, it’s time to thread the shrimp onto skewers. I like to use metal skewers, but wooden ones work just as well—just soak them in water for about 30 minutes to prevent burning. Place the skewers on the grill and cook the shrimp for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. Don’t walk away! Keep an eye on them to avoid overcooking. Once grilled, remove them from the skewers and set aside. The aroma will have your mouth watering!
Step 3: Cook the Couscous
In a medium saucepan, bring the vegetable broth to a boil. Using broth instead of water adds a depth of flavor that elevates the dish. Once boiling, stir in the couscous, cover the pot, and remove it from the heat. Let it sit for about 5 minutes. This is the perfect time to clean up a bit! After 5 minutes, fluff the couscous with a fork. It should be light and airy, ready to soak up all those delicious flavors from the veggies and shrimp.
Step 4: Combine Ingredients
In a large bowl, combine the fluffy couscous with halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. This colorful mix not only looks great but also adds a variety of textures. Squeeze the juice of one lemon over the salad and toss everything together gently. The lemon juice brightens the flavors and ties the dish together. Taste it! Adjust the seasoning if needed. This is where you can really make it your own.
Step 5: Serve the Salad
Now for the grand finale! Arrange the grilled shrimp on top of the couscous salad. If you’re feeling fancy, sprinkle some crumbled feta cheese over the top for an extra layer of flavor. Serve immediately for a warm dish, or chill it in the refrigerator for about 30 minutes for a refreshing cold salad. Either way, you’re in for a treat! This Grilled Shrimp and Couscous Salad is not just a meal; it’s a celebration of fresh ingredients and vibrant flavors.
Tips for Success
Make sure your grill is preheated to avoid sticking and ensure even cooking.
Don’t overcrowd the skewers; give shrimp space for even grilling.
For extra flavor, let the shrimp marinate for at least 15 minutes.
Use a fork to fluff the couscous for a light texture.
Feel free to customize with your favorite veggies or herbs!
Equipment Needed
Grill: A gas or charcoal grill works perfectly. If you don’t have one, a grill pan on the stovetop will do.
Skewers: Metal skewers are reusable, but wooden ones are fine if soaked in water first.
Medium Saucepan: For cooking the couscous; any pot will suffice.
Large Bowl: To mix the salad ingredients together.
Fork: For fluffing the couscous and mixing the salad.
Variations
Spicy Kick: Add a pinch of cayenne pepper to the shrimp marinade for a fiery twist.
Quinoa Substitute: Swap couscous for quinoa for a gluten-free option that’s just as delicious.
Veggie Boost: Toss in additional vegetables like bell peppers, zucchini, or avocado for extra nutrition.
Herb Swap: Experiment with different herbs like cilantro or mint for a fresh flavor profile.
Protein Variations: Try grilled chicken or tofu instead of shrimp for a different protein source.
Serving Suggestions
Side Dishes: Pair with a light arugula salad or grilled asparagus for a complete meal.
Drinks: A crisp white wine or a refreshing iced tea complements the flavors beautifully.
Presentation: Serve in a large bowl with lemon wedges on the side for a pop of color.
FAQs about Grilled Shrimp and Couscous Salad
Can I make this salad ahead of time? Absolutely! This Grilled Shrimp and Couscous Salad can be prepared a few hours in advance. Just keep the shrimp separate until you’re ready to serve to maintain their texture. Chilling it in the fridge for about 30 minutes enhances the flavors.
What can I substitute for couscous? If you’re looking for a gluten-free option, quinoa is a fantastic substitute. It has a similar texture and absorbs flavors beautifully, making it a great alternative in this salad.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 2 days. Just remember that the shrimp may lose some of their original texture, but the flavors will still be delicious!
Can I use frozen shrimp? Yes, frozen shrimp work well! Just make sure to thaw them completely before marinating and grilling. This will ensure even cooking and the best flavor.
What other vegetables can I add? Feel free to get creative! Bell peppers, zucchini, or even corn can add a delightful crunch and flavor to your Grilled Shrimp and Couscous Salad. The more colorful, the better!
Final Thoughts
Creating this Grilled Shrimp and Couscous Salad is more than just cooking; it’s about bringing joy to your table. The vibrant colors and fresh flavors make it a feast for the eyes and the palate. Each bite is a reminder of sunny days and good company, perfect for sharing with family or friends. Plus, it’s a breeze to whip up, making it an ideal choice for any occasion. Whether you serve it warm or chilled, this salad is sure to impress. Dive into this culinary adventure, and let the flavors transport you to a Mediterranean paradise!
A refreshing salad featuring grilled shrimp and couscous, perfect for a light meal.
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup couscous
1 1/4 cups vegetable broth
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
Juice of 1 lemon
1/4 cup feta cheese, crumbled (optional)
Instructions
Preheat your grill to medium-high heat. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
Thread the shrimp onto skewers for easy grilling. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, and parsley.
Squeeze the lemon juice over the salad and toss to combine. Add the grilled shrimp on top and sprinkle with feta cheese if using.
Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.
Notes
For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
Substitute quinoa for couscous for a gluten-free option.
