This Shrimp Israeli Couscous Salad is a tasty and refreshing dish that you can eat for lunch or dinner. A zesty lemon-Dijon dressing is mixed with plump shrimp, Israeli couscous, and a variety of fresh ingredients. This makes a delicious mix of tastes and textures.
Ingredients: 1 cup Israeli couscous. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. Salt and pepper to taste. For the dressing:. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Cook the Israeli couscous according to package instructions. Once cooked, rinse it under cold water and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. In a large salad bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, parsley, mint leaves, and crumbled feta cheese. In a small bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Pour the dressing over the salad and toss everything together until well coated. Gently fold in the cooked shrimp, then season the salad with additional salt and pepper to taste. Serve the Shrimp Israeli Couscous Salad immediately or refrigerate until ready to serve. Enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
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