Pearl Couscous Salad With Shrimp and Feta
Published July 8, 2024
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound large shrimp (16 to 25), peeled and deveined, tails on or off
Kosher salt (such as Diamond Crystal) and black pepper
¼ cup extra-virgin olive oil
1 lemon, plus more as needed
1 cup pearl couscous
1 teaspoon minced garlic
3 Persian cucumbers, diced (about 2 cups)
2 ears corn, kernels cut off of the cob (about 1 cup)
½ cup thinly sliced radishes
½ cup crumbled feta cheese
¼ cup thinly sliced cilantro leaves and tender stems, plus more for garnishing
¼ cup thinly sliced mint leaves, plus more for garnishing
Nutritional analysis per serving (6 servings)
32 grams carbs; 133 milligrams cholesterol; 323 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 522 milligrams sodium; 22 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.
- Step 2
Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.
- Step 3
While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons olive oil, the garlic, ½ teaspoon salt and ¼ teaspoon pepper.
- Step 4
Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.
- Step 5
Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours.
Private Notes
Comments
This was a perfect dinner on a 90 degree day, and I already had most of the ingredients on hand. A couple notes: whenever I’ve cooked pearled couscous (sometimes called Israeli couscous), the directions have called for sautéing it first and then adding liquid, only enough liquid to be absorbed fully by the time the couscous is cooked—no draining required. I also eliminated one pan by cooking the couscous in the same pan as the shrimp. Will be happily making this again during the summer.
Fresh, uncooked corn that is cut off the cob is perfect in several NYT recipes - including this one.
This was a really refreshing and summery lunchtime meal. I spiced up the shrimp with garlic and smoked paprika to add a bit more flavor before cooking. I stopped at two cucumbers because adding a third seemed like too much. Be sure to rinse and drain the couscous! I'm not sure how I missed this step in both the instructions and notes, but mine ended up soggy. Also I would say this only makes 6 servings if it's a side dish. I served this as 2, albeit large, portions for lunch.
Made this exactly as written, and it was delicious. After eating a bowl, I thought it could us a little something to cut the acidity, so I drizzled a bit of agave in, which helped. I really enjoyed the freshness of the lemon zest on the shrimp. I might try zesting the whole lemon, and adding some to the salad as well next time. really tasty!
It has been so hot here, so this salad was a welcome relief. I ended up using leftover rotisserie chicken instead of the shrimp & doubled up on the dressing, mint and cilantro. The sliced radishes added a snappy spicy punch to the salad. Pow! Delicious, cooling and delicious. The salad was delicious the next day as well!
Loved this recipe! Great for a lunch or dinner on a hot, sweltering day when you want to keep the indoor cooking to a minimum. The corn was incredibly sweet fresh off the cob. The only thing added to the ingredient line-up was red pepper flakes to the dressing— I like the play of spicy with mint and feta. Thanks to those who reminded us to rinse the couscous with cold water!