Pearl Couscous Salad With Shrimp and Feta
Published July 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large shrimp (16 to 25), peeled and deveined, tails on or off
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼cup extra-virgin olive oil
- 1lemon, plus more as needed
- 1cup pearl couscous
- 1teaspoon minced garlic
- 3Persian cucumbers, diced (about 2 cups)
- 2ears corn, kernels cut off of the cob (about 1 cup)
- ½cup thinly sliced radishes
- ½cup crumbled feta cheese
- ¼cup thinly sliced cilantro leaves and tender stems, plus more for garnishing
- ¼cup thinly sliced mint leaves, plus more for garnishing
Nutritional analysis per serving (6 servings)
323 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.
- Step 2
Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.
- Step 3
While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons olive oil, the garlic, ½ teaspoon salt and ¼ teaspoon pepper.
- Step 4
Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.
- Step 5
Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours.
Private Notes
Comments
This was a perfect dinner on a 90 degree day, and I already had most of the ingredients on hand. A couple notes: whenever I’ve cooked pearled couscous (sometimes called Israeli couscous), the directions have called for sautéing it first and then adding liquid, only enough liquid to be absorbed fully by the time the couscous is cooked—no draining required. I also eliminated one pan by cooking the couscous in the same pan as the shrimp. Will be happily making this again during the summer.
Fresh, uncooked corn that is cut off the cob is perfect in several NYT recipes - including this one.
This was a really refreshing and summery lunchtime meal. I spiced up the shrimp with garlic and smoked paprika to add a bit more flavor before cooking. I stopped at two cucumbers because adding a third seemed like too much. Be sure to rinse and drain the couscous! I'm not sure how I missed this step in both the instructions and notes, but mine ended up soggy. Also I would say this only makes 6 servings if it's a side dish. I served this as 2, albeit large, portions for lunch.
Followed the recipe exactly except I forgot the radishes so I used radish microgreens. We served this on a bed of lettuce with a light oil and vinegar dressing. Delicious summer salad!!
Great recipe but we really careful of the salt. Not sure what “heavily salted” water meant for the couscous, but the first time I did this it was way too salty. I would use a quarter of what they recommend and then season afterwards
Subbed pearl couscous with orzo. This is a keeper - very delicious.