Recipe: Shrimp Couscous Salad


Bake. Create. Love. Shrimp Couscous Salad 2

A couple of weeks ago we had an excellent lunch at Venture Kitchen & Bar. After indulging on the most amazing tater tots, I needed a lighter lunch. So, I ordered their salad special for the day, a shrimp couscous salad. It was arugula, topped with a mixture of couscous, feta and tomato, red onions, and then topped with the most amazing shrimp. It was really good, but I felt I could make it even better. And I did.
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I made a few simple changes (more, bigger pieces of tomato, more feta, omitted the onions and tossing the arugula in a vinaigrette before serving) and made a really healthy dinner that my husband and I went crazy over. I was worried he wouldn’t enjoy this, since he didn’t really like the original, but he loved it! Besides being delicious, this dinner came together really, really quickly. From start to finish, it took less than 15 minutes, so it’s a perfect weeknight dinner. Seriously, the part that took the longest was waiting for the dressing to un-solidify (I love Tessemae’s dressings, but I do hate that the oil hardens when they’re refrigerated).

Bake. Create. Love . Shrimp Couscous Salad

Shrimp Couscous Salad
(Serves 2)


    • 4 cups of argula
    • ¾ cup of couscous
    • 1 cup of chicken stock
    • 1 t. of chicken base
    • 1/3 cup of crumbled feta
    • ½ cup of chopped tomato
    • 2 T. of your favorite vinaigrette (I used Tessemae’s Green Goddess)
    • ½ lb. of jumbo shrimp (about 12 shrimp)
    • 2 cloves of garlic; minced
    • Juice of 1/2 a lemon
    • 2 T. of olive oil
    • Salt & pepper to taste


  1. Bring chicken stock to a boil. Add the chicken base & the couscous. Turn the heat off, cover, and let sit while you prepare everything else (at least 5 minutes).
  2. Heat olive oil over medium heat. Add garlic and shrimp. Cook until the shrimp are done, about 3-5 minutes. Toss with lemon juice just before serving.
  3. Toss the arugula in the vinaigrette and season with salt & pepper.
  4. Mix the couscous with the chopped tomato and feta. Season to taste.
  5. To serve, plate the arugula first, top with the couscous mixture and then the shrimp.

DONE. Super easy, delicious, weeknight dinner in less than 15 minutes.

Bake. Create. Love. Shrimp Couscous Salad 1

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