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Tossing couscous and shrimp salad
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Shrimp Israeli Couscous Salad

Roasted shrimp is tossed with Israeli couscous, goat cheese, arugula, pine nuts and a zippy lemon vinaigrette for the perfect summer meal
Course Main Course, Salad, Side Dish
Cuisine American
Keyword couscour salad, shrimp salad
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 4 people (2 meals, 4 sides)
Calories 511kcal
Author Nicole
Cost $15

Ingredients

  • 1 1/2 cups isralei couscous
  • 1/2 lb large (16-20 ct.) shrimp, peeled and deveined
  • 2 tbsp. + 2 tsp. olive oil
  • 3 cups arugula
  • 1/2 cup toasted pine nuts (toast in a small skillet over a medium heat until fragrant)
  • 4 oz. goat cheese, crumbled
  • 1/2 cup julienne radish
  • 1/4 cup lemon juice
  • 2 tsp. honey
  • 2 tsp. dijon mustard
  • 1/4 tsp. salt

Instructions

  • Preheat oven to 375 degrees.
  • Bring a medium pot of water to a rolling boil. Season with salt. It should taste as salty as the sea. Add couscous and cook until soft, but still has a slight bite in the middle, about 8 minutes.
  • Toss shrimp with 2 teaspoons of olive oil. Season with salt and pepper. Spread on a rimmed baking sheet and roast until pink, about 7 minutes. Do not overcook! When the shrimp curl in to a 'C' and are bright pink, they are ready.
  • While the couscous and shrimp cook, whisk the lemon juice, honey, dijon and salt together in a small bowl. Slowly drizzle in the remaining olive oil while whisking. Once the couscous is cooked, rinse under cold water until chilled.

Nutrition

Serving: 1serving (about 1 cup) | Calories: 511kcal | Carbohydrates: 56g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 156mg | Sodium: 703mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 4mg