Couscous salad with shrimp and mint
Couscous salad with shrimp and mint is a refreshing dish that combines tangy lemon, crunchy celery, sweet tomatoes, and aromatic mint with succulent shrimp. An easy-to-make salad perfect for light lunches or dinners.
Cook time 30 min
Prep time 10 min
Ingredients:
1/4 cup lemon juice1 cup celery
16 oz shrimps
2 cups couscous
1/2 cup olive oil
1/2 cup onion
2 cups water
3 tbsp capers
1.50 cups tomatoes
1/3 cup spearmint
1 garlic clove
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.
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.
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.
Couscous salad with shrimp and mint FAQ:
Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. This usually takes about 4-6 minutes total.
Yes, you can prepare this salad ahead of time. It can be stored in the refrigerator for up to 24 hours, but for best flavor, serve it within a few hours of preparation.
If you can't find spearmint, you can substitute it with fresh mint or parsley for a different flavor profile.
A large skillet is ideal for cooking the shrimp. Ensure it’s big enough to accommodate the shrimp in a single layer for even cooking.
The couscous is done when the water is fully absorbed, which usually takes about 5 minutes. Fluff it with a fork to check that the grains are separated.
Cooking 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.
Nutrition Facts
6 ServingsCalories 140kcal
Protein 13g
Carbohydrates 18g
Fiber 2.09g
Sugar 2.34g
Fat 20g
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