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To achieve the perfect base for your Zesty Lemon Garlic Couscous Salad, start by cooking the couscous. In a medium saucepan, bring 1 cup of broth (vegetable or chicken, depending on your preference) to a boil. Using broth instead of water is crucial, as it infuses the couscous with rich flavor, elevating the overall dish. Once the broth reaches a rolling boil, stir in 1 cup of couscous, cover the pan with a lid, and remove it from heat. Let it sit for about 5 minutes, allowing the couscous to absorb the liquid.

Lemon Garlic Couscous Salad with Shrimp

Discover the vibrant flavors of Zesty Lemon Garlic Couscous Salad with Shrimp, a delightful dish that combines nutty couscous, succulent shrimp, and fresh vegetables, all drizzled with a zesty dressing. Perfect for a light meal or a refreshing side, this salad is versatile and customizable to suit any occasion. Enjoy the wholesome ingredients that offer both nutrition and satisfaction, making it a staple in your culinary collection. Enjoy an explosion of flavor in every bite!
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Ingredients
  

1 cup couscous

1 ½ cups vegetable broth

1 lb shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

Juice and zest of 1 large lemon

1 cup cherry tomatoes, halved

½ cucumber, diced

½ red bell pepper, diced

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped

Salt and freshly ground black pepper, to taste

Optional: Crumbled feta cheese, for garnish

Instructions
 

Cook the Couscous: In a medium saucepan, bring the 1 ½ cups of vegetable broth to a vigorous boil. Once boiling, add the couscous, stir briefly, cover the saucepan, and remove it from the heat. Allow it to sit undisturbed for about 5 minutes until the couscous absorbs the broth. After 5 minutes, fluff the couscous with a fork to separate the grains, then transfer it to a large mixing bowl to cool completely.

    Prepare the Shrimp: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Carefully add the shrimp to the skillet, seasoning with a pinch of salt and black pepper. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque. Squeeze the juice of half the lemon over the shrimp during the last minute of cooking. Remove the skillet from heat and set aside to allow the shrimp to cool slightly.

      Combine the Ingredients: In the bowl with the cooled couscous, add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped parsley. Gently toss the ingredients together until well combined.

        Dress the Salad: Add the cooked shrimp to the salad mixture, along with the remaining lemon juice and lemon zest. Mix in additional salt and pepper to taste. Toss all the ingredients together gently to ensure everything is evenly coated in the zesty dressing.

          Serve: For an extra burst of flavor, top each serving with crumbled feta cheese if desired. This salad can be enjoyed chilled or at room temperature. Serve it as a light lunch or a refreshing side dish at your next gathering. Enjoy your vibrant Lemon Garlic Couscous Salad with Shrimp!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4