Quick Cooking Lemony Cous Cous Salad with Basil & Shrimp

Quick Cooking Lemony Cous Cous Salad with Basil & Shrimp

entree saladI love cous cous because it is so easy and versatile. Really. You just boil some water, mix in the cous cous and let it steam a bit. Then it’s done.

And there are a million ways to dress it up. Plus it can be served warm, room temperature or cold as in this salad. This is what makes it great as a summer salad.

This recipe features another summer favorite, Gulf shrimp. They are mighty tasty if you have access to them.

Enjoy and happy summer! -Alyce Eyster

5.0 from 3 reviews
Lemony Cous Cous Salad with Basil & Shrimp
Author: 
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 3 cups water
  • 2 cups couscous
  • 6 Tblsp olive oil, divided
  • 2 cloves garlic
  • 1 lb. medium shrimp, peeled & deveined
  • ¾ cup grape or cherry tomatoes, halved
  • 1 bunch basil, chiffonade
  • 2-3 shallots, finely chopped
  • ½ cup pine nuts, toasted
  • ½ cup kalamata olives, coarsely chopped
  • juice and zest of 3-4 lemons
  • salt & freshly ground black pepper
  • 1 head of Bibb lettuce or radiccio
  • avocado slice and lemon round for garnish
Instructions
  1. In a medium sauce pan, bring the water to a boil. Add the couscous, stir to combine and cover. Remove from heat and let stand 7 minutes. Fluff with a fork.
  2. Heat 2 tablesppons oil in a large saute pan. Add the garlic and saute for 1 minute. Add the shrimp and saute briefly, 2-3 minutes until cooked through.
  3. In a large bowl, combine the couscous, shrimp, tomatoes, basil, shallots, pine nuts, olives and lemon zest. Squeeze lemon juice and drizzle 4 tablespoons olive oil over salad. Sprinkle with salt and freshly ground black pepper. Combine, taste and adjust seasonings, including lemon juice and olive oil.
  4. On a dinner place, mound couscous on a bed of bibb lettuce. Garnish with avocado wedges and lemon rounds.
Notes
Photo: Mary Herrmann Styling: Julie Hettiger