Couscous salad with shrimp and mint
Refreshing and zesty couscous salad with shrimp and mint! This vibrant dish combines tender shrimp, fluffy couscous, juicy tomatoes, and crisp celery, all tossed in a tangy lemon and olive oil dressing. Accented with capers, fresh spearmint, and a hint of garlic, it's the perfect light and flavorful meal for any occasion. Ready in just 30 minutes!
- 24 Apr 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Couscous salad with shrimp and mint is a refreshing and delightful dish perfect for a light lunch or a simple dinner. This recipe combines the tangy flavor of lemon juice, the crunch of celery, the sweetness of tomatoes, and the aromatic touch of spearmint to elevate succulent shrimp and fluffy couscous. It's an easy-to-make salad that beautifully balances flavors and textures.
Ingredients:
Instructions:
- In a medium saucepan, bring 2 cups of water to a boil. Remove from heat and stir in the 2 cups of couscous.
- Cover the saucepan and let the couscous sit for about 5 minutes, or until the water is fully absorbed.
- Fluff the couscous with a fork to separate the grains.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque.
- Remove from heat and set aside to cool.
- While the shrimp is cooling, finely chop the celery and onion, and dice the tomatoes.
- Mince the garlic clove and finely chop the spearmint.
- In a large mixing bowl, combine the couscous, cooked shrimp, celery, onion, tomatoes, and capers.
- Add the minced garlic and chopped spearmint.
- In a small bowl, whisk together the lemon juice and remaining olive oil.
- Pour the dressing over the couscous mixture and toss until everything is well coated.
- Season with salt and pepper to taste.
- Serve the salad chilled or at room temperature.
Tips:
- To enhance the flavor of the shrimp, consider marinating them in lemon juice and olive oil for about 15 minutes before cooking.
- Toast the couscous in a dry pan for a few minutes before cooking it in water to add a nutty flavor.
- When chopping the celery and onion, consider dicing them finely to ensure an even distribution throughout the salad.
- Rinse the capers in cold water to remove excess salt and brine before adding them to the salad.
- For a burst of flavor, add a pinch of red pepper flakes or chopped fresh basil along with the spearmint.
With its vibrant combination of fresh ingredients and simple preparation, this couscous salad with shrimp and mint is sure to become a favorite. Whether you're preparing it for a quick weeknight meal or serving it at a gathering, this delicious salad is a crowd-pleaser that brings a taste of the Mediterranean to your table.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.09g | 6% |
| Sugar 2.34g | 2% |
| Fat | |
| Fat 20g | 22% |
| Saturated 2.78g | 9% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 70mg | 13% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.31mg | 14% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.84ug | 35% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.44mg | 10% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 0.66mg | 6% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 340mg | 10% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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