Are you ready to transform your ordinary dinner into a culinary adventure? This Roasted Shrimp Couscous Salad is not just a meal—it's a flavor explosion that brings the vibrant essence of Mediterranean cuisine right to your plate! In just 35 minutes, you'll create a restaurant-worthy dish that's both incredibly delicious and surprisingly easy to prepare. Perfect for busy weeknights or impressive weekend gatherings, this recipe will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup couscous
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the shrimp roast evenly and develop a nice caramelization.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, remove from heat and stir in 1 cup of couscous. Cover the saucepan and let it sit for about 5 minutes, allowing the couscous to absorb the broth and become fluffy.
- While the couscous is resting, prepare the shrimp. In a large mixing bowl, combine the peeled and deveined shrimp with 2 tablespoons of olive oil, salt, and pepper to taste. Toss the shrimp until they are well coated.
- Spread the seasoned shrimp in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast the shrimp for about 8-10 minutes, or until they are pink and opaque.
- While the shrimp are roasting, prepare the vegetables. In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley.
- Once the couscous has absorbed all the broth, fluff it with a fork and add it to the bowl with the vegetables. Mix gently to combine.
- After the shrimp are done roasting, remove them from the oven and let them cool for a couple of minutes. Then, add the roasted shrimp to the couscous and vegetable mixture.
- Drizzle 1 tablespoon of lemon juice over the salad and mix everything together until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve the roasted shrimp couscous salad warm or at room temperature. Enjoy your Mediterranean-inspired dish!
Tips
- Shrimp Roasting Secrets: Always ensure your shrimp are in a single layer on the baking sheet to guarantee even roasting and prevent steaming.
- Couscous Perfection: Let your couscous rest covered after adding hot broth to ensure it becomes light and fluffy. Never stir it too aggressively.
- Fresh is Best: Use the freshest shrimp possible and opt for cherry tomatoes at peak ripeness for maximum flavor.
- Temperature Matters: Serve this salad warm or at room temperature to preserve the delicate flavors and textures.
- Customization Options: Feel free to add feta cheese, olives, or swap parsley with fresh mint for a unique twist.
- Make-Ahead Friendly: You can prepare components in advance and assemble just before serving to save time.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
