Shrimp Couscous Salad

Make this easy and quick shrimp salad for a picnic or a casual sit-down dinner.–Dot Vartan

Shrimp Couscous Salad Recipe

  • Quick Glance
  • 15 M
  • 35 M
  • Makes 6 servings


  • For the dressing
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 2 cups vegetable broth
  • 1 tablespoon butter
  • One 10-ounce package plain couscous
  • 1 pound cooked medium shrimp, peeled and deveined
  • One 11-ounce can mandarin oranges, drained and cut into halves
  • 1 cup chopped cherry tomatoes, seeds removed
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds
  • 1/4 cup minced green onions


  • Make the dressing
  • 1. Whisk together the lemon juice, olive oil and cumin in a small bowl. Set aside.
  • Make and assemble the salad
  • 2. Bring the vegetable broth and butter to a boil in a medium saucepan. Stir in the couscous and cover. Remove from heat; let stand for 5 to 10 minutes or until broth is absorbed.
  • 3. Transfer the couscous to a large bowl and fluff with a fork. Cool to room temperature.
  • 4. Add the shrimp, oranges, tomatoes, raisins, almonds, and green onions to the cooled couscous and gently mix together.
  • 5. Pour the dressing over the salad. Toss to coat.

    Tip: Although it looks like a grain, couscous is actually a form of pasta made from steaming and drying cracked durum wheat. Couscous is widely available in the quick-cooking variety that only needs to be soaked in hot water.
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