Mediterranean Couscous Salad

“Middle Eastern” or “Israeli” large-grain couscous is about the size of tapioca pearls and is available at many grocery stores and natural-foods stores.


2 cups water
1 cup Middle Eastern (large) couscous
1 pinch saffron
1/2 teaspoon plus 1/2 teaspoon salt
1/4 teaspoon plus 1/4 teaspoon pepper
1 tablespoon butter
6 large mint leaves, sliced thin
2 medium shallots, sliced thin
2 tablespoons capers
1 teaspoon chili flakes
1/2 cup toasted pine nuts
1/2 cup golden raisins
20 precooked medium shrimp, peeled and deveined
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
6 cups baby arugula
Garnish: peeled shrimp with tails intact, fresh mint sprigs, and strips of lemon zest


In a covered saucepan over medium-high heat, bring water, couscous, saffron, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and butter to a simmer. Turn heat down to medium-low; cook approximately 20 minutes. Remove from heat; let stand, covered, 10 minutes or until couscous is tender and separates easily. Chill in refrigerator.

In a medium bowl, add remaining ingredients, minus the arugula. Season with remaining salt and pepper; mix gently. Let marinate 30 minutes in refrigerator. Drain, reserving marinade; toss with couscous.

Mound four separate piles of arugula on plates. Lightly dress with reserved marinade. Place couscous-shrimp mixture atop arugula; garnish and serve.

Cooking & Recipes


4 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

1 hours

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