Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg