Couscous Salad with Shrimp

This Couscous Salad is made with shrimp and makes a yummy lunch or dinner. Inspired by Paella, a Spanish rice dish!

Course Salad

Cuisine Italian

Keyword Couscous Salad

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 548kcal

Author Katie - Lauren's Latest

Ingredients

2 tablespoons butter
1 cup diced onion
2 cloves garlic minced
1 1/2 cups Israeli Couscous
1 3/4 cup chicken stock
1/4 teaspoon oregano
big pinch saffron
salt & pepper to taste
1 cup fresh tomato diced
2/3 cup frozen peas
2 tablespoons chopped parsley

for the shrimp-

1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic smashed
salt & pepper to taste
1 lb peeled and deveined shrimp any size
juice of 1/2 lemon
1/2 tablespoon chopped parsley

US Customary - Metric

Instructions

Melt butter in large pot over medium heat. Saute onions and garlic until softened, 3 minutes. Stir in couscous and cook until it starts to brown lightly.
Pour in chicken stock, saffron, oregano, salt and pepper. Bring to boil. Reduce to simmer and cover with lid. Couscous should be cooked completely after 15-20 minutes. Remove from heat and fluff with fork. {All chicken stock should be absorbed.} Stir in peas, diced tomatoes and parsley. Set aside.

For the shrimp-

Heat garlic in butter and olive oil in skillet over medium heat until fragrant. Sprinkle shrimp with salt and pepper. Pour shrimp into hot pan and stir for about 3 minutes or until all shrimp are pink and opaque. Remove from heat and pour in lemon juice and parsley.
To serve, spoon couscous into a bowl and top with shrimp.

Notes

Feel free to add in chicken and sausage to this recipe as well. In traditional Paella, these items are common. I didn't add them in because I didn't have them on hand.

Nutrition