Summer Shrimp Pearl Couscous Salad
With fresh herbs, citrus, seasoned shrimp, pearl couscous and chickpeas, this jam-packed salad is the epitome of light summer fare.
(3 votes, average: 3.67 out of 5)
Ingredients
- 1 bag Success® Pearl Couscous
- 4 tbsp olive oil, divided
- 1 lb large shrimp, peeled and deveined
- 1 tbsp seasoned salt
- 1 (14 oz) can chickpeas, drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt, divided
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup red onions, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/2 cup feta, crumbled
Instructions
A salad that’s never boring, this summery stunner is made with tender, seasoned couscous and shrimp, fresh vegetables and a generous amount of aromatic herbs.
Step 2
In a medium bowl, toss shrimp with seasoned salt.
Step 3
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add shrimp and cook for 5 minutes. If necessary, cook in batches to avoid overcrowding pan.
Step 4
In another large pan, heat 1 tablespoon of oil over medium heat. Add chickpeas and cook for 8 minutes until crispy and golden, tossing often. Add garlic powder, onion powder, paprika, and 1/4 teaspoon of salt. Toss to fully coat and cook an additional 2 minutes.
Step 5
In a large bowl, combine pearl couscous, shrimp, chickpeas, cucumbers, tomatoes, basil, red onion, dill, lemon juice and remaining olive oil. Toss to combine. Garnish with feta.
