Greek-Inspired Shrimp Couscous Salad
A refreshing and light salad featuring shrimp and Israeli couscous.
Ingredients
- 1 ⅔ cups water
- 1 ⅓ cups Israeli couscous, uncooked
- ¾ pound raw medium shrimp, peeled and deveined
- ½ tablespoon Greek seasoning
- 1 tablespoon olive oil
- 2 medium heads romaine lettuce – rinsed, dried, and chopped
- 1 cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ English cucumber, chopped
- ¼ cup vinaigrette salad dressing
Instructions
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition
Calories: 396kcalCarbohydrates: 53gProtein: 26gFat: 9gSaturated Fat: 4gCholesterol: 146mgSodium: 805mgPotassium: 785mgFiber: 7gSugar: 8gVitamin C: 50mgCalcium: 196mgIron: 5mg
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