Summer Couscous and Shrimp Salad


1/4 cup extra-virgin olive oil, plus extra for grilling leek
1 tablespoon balsamic vinegar
3 tablespoons red-wine vinegar
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons dried oregano (or 1 tablespoon chopped fresh)
Kosher or sea salt
Freshly ground black pepper
2 teaspoons canola oil, divided
1 large onion, diced
1 pound large shrimp (26-30), peeled and deveined
3 cups cooked couscous
1 can (15 ounces) chickpeas, rinsed and drained
1-1/2 cups diced cucumbers
1 pint grape or cherry tomatoes, halved
15-20 pitted Kalamata olives, sliced
1 can (8 ounces) quartered artichoke hearts, drained
6 ounces feta cheese, cubed


In a medium-size bowl, whisk together olive oil, vinegars, garlic, and oregano. Season with salt and pepper to taste and set dressing aside.
In a skillet over medium heat, warm 1 teaspoon of oil. Add onions and cook until translucent. Remove onions and set aside to cool. Return pan to the stove.

Season shrimp with salt and pepper. Add 1 teaspoon of oil to the pan and cook shrimp a few minutes on each side until cooked through; refrigerate until ready to serve.

In a large bowl, combine chopped onions, couscous, chickpeas, cucumber, tomatoes, olives, and artichokes; mix well. Toss in cubed feta and pour dressing over mixture. Refrigerate several hours, or overnight if possible.

To serve, toss chilled couscous salad and top with chilled shrimp.


6-8 servings

Preparation Time

45 Minutes

Total Time

1 Hour

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