Mediterranean Couscous Salad with Shrimp and Feta

This hearty Mediterranean couscous salad is quick and easy to assemble with pantry staples like pearl couscous, canned artichoke hearts, feta, bell pepper, and cucumber. Poached shrimp bump up the protein and make this salad a meal-in-one!

Course Salad

Cuisine Mediterranean

Keyword Mediterranean couscous salad, pearl couscous salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 246kcal

Ingredients

For the Shrimp

½ lemon, halved
4-6 black peppercorns
1 bay leaf
1 pound peeled and deveined 41/50 medium shrimp

For the Salad

1 cup uncooked pearl couscous
1 English cucumber, halved, then sliced
½ red bell pepper, chopped
14 ounces canned artichoke hearts in water, drained and quartered (keeping the base intact)
⅓ cup crumbled feta cheese, from a block
¼ cup chopped pistachios

For the Dressing

½ cup fresh lemon juice
¼ cup extra virgin olive oil
¼ cup plain Greek yogurt
2 garlic cloves, pressed
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint

Instructions

Poach the shrimp, peel, and chill. Combine 5 cups water and ½ lemon, 1 bay leaf, and 4-6 black peppercorns in a large pot, and bring to a boil. Add 1 pound peeled and deveined 41/50 medium shrimp, turn heat to low, and poach for 2-3 minutes, until they turn pink. Drain, discarding the lemon, bay leaf, and peppercorns. Cover and refrigerate until ready to assemble.
Cook the couscous and build the salad base. Prepare 1 cup uncooked pearl couscous according to package directions, then transfer to a plate, spread to cool, and fluff with a fork. Add the cooled couscous to a large bowl with the chilled shrimp, 1 English cucumber, ½ red bell pepper, and the drained and coarsely chopped 14 ounces canned artichoke hearts in water,.
Mix the dressing and coat the salad. In a small bowl, whisk together ½ cup fresh lemon juice, ¼ cup extra virgin olive oil, ¼ cup plain Greek yogurt, 2 garlic cloves, 3 tablespoons chopped fresh dill, 3 tablespoons chopped fresh mint, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt, until smooth. Pour the dressing over the shrimp mixture and toss gently to coat.
Fold in the feta and chill. Top the salad with ⅓ cup crumbled feta cheese, and ¼ cup chopped pistachios. Chill for an hour before serving

Nutrition