We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring water to a boil and add salt and butter according to package directions. Cook the pearl couscous until tender, drain, and let cool.
Toss shrimp with olive oil, garlic, lemon, red pepper flakes, salt, and pepper. Let sit while you prep the veggies and dressing.
Whisk all the vinaigrette ingredients together.
Sear shrimp in a hot pan until just pink, working in small batches to avoid steaming.
Toss couscous with tomatoes, cucumbers, red onion, feta, dill, and pour the dressing over. Gently mix.
Pile the shrimp on top and serve warm or chilled.
Want to keep this recipe for later? We can email it to you!
Work in small batches when searing shrimp to prevent steaming.
Serve the salad warm or chilled depending on your preference.
Can I use another type of couscous?
Yes, you can use other types of couscous, but cooking times may vary.
How do I know when the shrimp are cooked?
The shrimp are done when they turn pink and opaque.
Can I make this salad ahead of time?
Yes, you can prepare the components ahead and assemble just before serving.
What can I substitute for feta?
You can use goat cheese or ricotta salata as a substitute for feta.
Is there a substitute for red wine vinegar?
You can use apple cider vinegar or white wine vinegar as alternatives.
