Shrimp with Minty Couscous Salad Recipe

Shrimp with Minty Couscous Salad Recipe

How To Make Shrimp with Minty Couscous Salad

Enjoy a flavorful seafood dish with this couscous salad cooked with tomatoes and peas, then topped with sauteed shrimp. Ready in under 30 minutes!

Preparation: 5 minutes
Cooking: 3 minutes
Total: 8 minutes



  • cupcanned low-sodium chicken broth,or homemade stock
  • tspsalt
  • 1cupcouscous,plus 2 tbsp
  • 1largetomato
  • 1cupfrozen petite peas
  • ½cupfresh mint,chopped
  • 5tbspolive oil
  • 2tbsplemon juice
  • fresh-ground black pepper
  • 1lblarge shrimp


  1. In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous.

  2. Cover, remove from the heat, and let stand for 5 minutes. Transfer to a large bowl and let cool.

  3. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, ½ teaspoon of salt, and ¼ teaspoon pepper to the couscous

  4. In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.

  5. Add the shrimp, the remaining ¼ teaspoon salt, and ⅛ teaspoon pepper.

  6. Cook turning, until just done, about 3 minutes in all.

  7. Serve the couscous salad topped with the shrimp.

Recipe Notes

  • Variation: Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.



  • Calories: 452.39kcal
  • Fat: 19.20g
  • Saturated Fat: 2.91g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 12.84g
  • Polyunsaturated Fat: 2.49g
  • Carbohydrates: 44.51g
  • Fiber: 5.54g
  • Sugar: 3.38g
  • Protein: 25.57g
  • Cholesterol: 142.88mg
  • Sodium: 833.25mg
  • Calcium: 116.31mg
  • Potassium: 531.50mg
  • Iron: 3.09mg
  • Vitamin A: 114.59µg
  • Vitamin C: 24.23mg
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