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Maya

Grilled Shrimp and Couscous Salad: A Refreshing Delight!

A refreshing salad featuring grilled shrimp and couscous, perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, and parsley.
  5. Squeeze the lemon juice over the salad and toss to combine. Add the grilled shrimp on top and sprinkle with feta cheese if using.
  6. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 200mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
  • Substitute quinoa for couscous for a gluten-free option.

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