This post may contain affiliate links to products. A commission may be received for purchases made through these links. However, all opinions remain my own. For more information, please visit my disclosure policy.
This time of year I can’t help but add light and flavorful dishes like this Greek Shrimp and Couscous Salad to mix in with my comforting winter menu. It’s simple and perfect for your weekly menu.
I love salad. It’s definitely something I eat on a regular basis year-round. I enjoy them in the summer season when I can use fresh summer veggies like tomatoes and cucumbers that I can buy from the local farmer’s market to throw in my salads.
Today’s salad is a Greek Shrimp and Couscous Salad that is full of Mediterranean inspired ingredients like lemon, Kalamata olives, oregano, and feta cheese. The end result of this combination is absolutely delicious!
For this salad, I’m using the Israeli Couscous from Trader Joe’s. It’s an 8-ounce package and I prepare the couscous according to the box directions, but with one exception. I substitute the boiling water with boiling chicken stock to take the flavor level up a notch. Once the couscous is cooked you can set it aside until it’s time to put the salad together.
This Greek Shrimp and Couscous salad is a great lunch or dinner. I like to round the meal out with some grilled bread and maybe a light and
Cooking just for two? The leftovers are just as delicious and hold up really well, unlike most salads. I think it’s because the spinach is a sturdier green than others. That is one of the reasons why pasta salads like this one have become a go-to meal for me during my busier weeks. The leftovers are great for those workdays when I don’t have time to prepare lunch! I just grab and go!
The salad dressing is also a favorite of mine. It’s light and tangy and super easy to put together! It’s a great alternative to vinaigrettes, which I can get tired of at times.
This Greek Shrimp and Couscous Salad is also great for entertaining, especially if you’ve got your girlfriends coming over for lunch. It’s very easy to set up and it makes an impressive presentation! I hope you enjoy this Greek Shrimp and Couscous Salad as much as we do!
If you know of anyone who would love this salad, please share this post with all your friends and family. Just click on the social media icons below! Have a wonderful weekend and enjoy!
Greek Shrimp and Couscous Salad
- ¼ cup lemon juice freshly squeezed
- ¼ tsp garlic powder
- ¼ tsp oregano
- salt and pepper
- ½ cup extra virgin olive oil
- 1 ⅓ cups Israeli couscous 8 oz package
- 1 ¾ cups chicken stock boiling
- 4 oz cucumbers peeled and diced
- 4 oz grape tomatoes halved
- 5 oz spinach
- 4 oz red onion thinly sliced
- 4 oz Kalamata olives
- 4 oz feta cheese
- 1 lb shrimp sautéed
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter unsalted
- 1 garlic clove peeled and crushed
- ¼ tsp oregano
- 1 lb shrimp peeled and deveined
- lemon zest of one lemon
- 2 Tbsp lemon juice freshly squeezed
- Salt and pepper
- Whisk together the freshly squeezed lemon juice with the garlic powder, salt, and pepper. Once those ingredients are mixed together, whisk the extra virgin olive oil into the bowl.
- Toast the couscous with olive oil until lightly browned, about 5 minutes.
- Add boiling chicken stock, cover, lower heat and let simmer. Cook until all the chicken stock has been absorbed.
- Heat the oil, butter, garlic, and oregano together in a skillet over medium heat until the butter is melted and sizzling.
- Raise the heat to medium-high and cook the shrimp for about 1 ½ – 2 minutes before flipping them over to cook for another 1 ½ – 2 minutes.
- Add lemon juice and zest and cook until the juice begins to evaporate. Remove from heat and season with salt and pepper.
- Add the couscous to the dressing, followed by the cucumbers, tomatoes, spinach, red onion, olives, and feta cheese. Toss everything together and scoop onto individual plates. Evenly distribute the grilled shrimp to the top of each salad.