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30-Minute Grilled Shrimp and Couscous Salad
Smoky, charred shrimp meet tender pearls of Israeli couscous in this bright Mediterranean-inspired bowl. A punchy homemade dressing of fresh lemon juice, grated garlic, and olive oil coats the pasta while it's still warm, soaking up maximum flavor. Handfuls of fresh parsley and dill add a clean herbal note, and crumbled feta cheese provides a salty, creamy finish. It's a refreshing, satisfying meal that won't leave you feeling weighed down.
Equipment
- Saucepan
- Grill
Ingredients
- 2 cups uncooked Israeli couscous
- 1 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
- 1 small garlic clove, grated
- ¼ tsp. black pepper
- ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
- 1¾ tsp. kosher salt, divided, plus more for salting water
- 1 lb. large shrimp, peeled and deveined
- 1 tsp. smoked paprika
- 1 cup loosely packed fresh flat-leaf parsley leaves, chopped, plus more for garnish
- ¼ cup chopped fresh dill, plus more for garnish
- 4 oz. feta cheese, crumbled (about 1 cup)
Instructions
- 1Boil a medium saucepan of salted water over high heat. Stir in the couscous and cook until tender, about 5 to 7 minutes. Drain the couscous and rinse it under cool water. Rinsing stops the cooking process and keeps the pearls from clumping.
- 2Whisk the lemon zest, lemon juice, grated garlic, black pepper, 1/4 cup of the olive oil, and 1 1/4 teaspoons of the salt in a large bowl. Mix the cooked couscous into the dressing and set it aside.
- 3Dry the shrimp thoroughly with paper towels. Patting them dry ensures they'll get a nice char instead of steaming on the grill. Season them with the smoked paprika and the remaining 1/2 teaspoon of salt, then thread the shrimp onto skewers. Heat your grill to high, between 450 degrees Fahrenheit and 500 degrees Fahrenheit.
- 4Coat the shrimp with the remaining 1 tablespoon of olive oil and arrange the skewers on oiled grill grates. Close the grill and cook until the shrimp are charred and opaque, about 1 to 2 minutes per side.
- 5Fold the chopped parsley and dill into the dressed couscous. Slide the cooked shrimp off the skewers and place them on top of the salad. Finish with the crumbled feta cheese and a garnish of extra fresh herbs.
Notes
- Make ahead: You can prepare the couscous and dressing up to a day in advance. Keep them in the fridge and grill the shrimp just before eating.
- Equipment: If you're using wooden skewers, soak them in water for 30 minutes before grilling so they don't burn.
- Swap: If you don't have an outdoor grill, a cast-iron grill pan on the stove works perfectly.