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  • Writer's picturealisonbonifacy

Herb-y Couscous Salad with Shrimp (or without!)

Updated: Mar 26, 2021

This is a favorite of ours because it is light, refreshing, healthy, quick, versatile and a bunch of other positive adjectives I’ll leave out!

I like to serve the salad at room temp with the warm shrimp, but the salad is also good as a chilled side for a barbecue or picnic. It is hard to find uncooked fresh shrimp here, so I get mine frozen from Picard and thaw them. The original recipe from Food & Wine Magazine uses mint instead of the basil, but we’re not huge mint fans. Feel free to substitute mint or parsley or add chickpeas or feta to make it a heartier dish.

shrimp and couscous salad, couscous salad, peas, summer salad

Herb-y Couscous Salad with Shrimp

Servings: 4

Active time: 30

Cooking Time: 5 minutes

1 ½ cups (350 ml) chicken broth

1 cup plus 2 tablespoons (250 g) couscous

2 medium ripe tomatoes, small diced (I like plum tomatoes for this)

½ of a medium sized red onion, minced

1 cup (150 g) frozen peas, thawed

½ cup (15 g) thinly sliced fresh basil

5 tablespoons olive oil

2 tablespoons fresh lemon juice


Ground black pepper

½ teaspoon Lawry’s Seasoned Salt (or regular salt and a dash of cayenne pepper)

12 – 16 medium shrimp, shelled and deveined (frozen or fresh)

In a medium saucepan, bring the broth to a boil. Stir in the couscous, cover and remove from heat. Let stand at least 5 minutes. Transfer to the serving bowl and fluff with a fork, breaking up any clumps.

Add the chopped tomatoes, onion, basil and peas. In a little bowl, whisk together the lemon juice and 4 tablespoons of the olive oil and ½ a teaspoon of salt and a little less black pepper. Pour over the couscous and gently ‘toss’ it all together.

Devein and shell the shrimp (get those poop shoots out!). Put in a small bowl and mix with 1 tablespoon of olive oil and the Lawry’s Seasoned Salt (or regular salt and cayenne). Heat a large nonstick frying pan over medium-high heat. Add the shrimp and cook for 1 ½ minutes on each side.

Serve the couscous salad topped with the shrimp.

And bon appétit!

couscous salad, shrimp and couscous, fresh salad, basil in salad

2 kommentarer

01. jun. 2020

Hi Sheryl! Thank you so much and glad you enjoy! It's been fun and a good way to share old and new favorites and I too have become much more daring in trying recipes during lockdown that looked too complicated, but this one is super simple and light. And same, I like to take advantage of ingredients that are in season- so much better!

I will check out 'Milk Street'- thanks for the suggestion. Hope all of you are doing well and happy cooking! Alison


31. mai 2020

Hi Ali, so excited about your blog! Very ambitious and creative! I definitely want to get your updates and look forward to trying your recipes. Bob and I have become much more adventurous cooks since this “shelter at home” period started. We have particularly enjoyed Christopher Kimball’s “Milk Street” cookbook which Kat and Justin gave us. Check it out, you might enjoy. I particularly look forward to trying Herb-y Couscous Salad with shrimp this week. It is shrimp season here so we get local ones at the dock down the street from us and they are yummy.

Hope you and Fred are doing well and staying well! All the best,


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