Name: Summer Couscous and Shrimp Salad
Prep time: 45 min
Total time: 1 h
Yield: 6-8 servings
Cuisine: Fish and Seafood
Ingredients: 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

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Great for picnics because it’s made with vinaigrette and therefore isn’t as sensitive to the heat. Not a big seafood fan? Substitute grilled chicken for the shrimp if you like.

Ingredients

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

Instructions

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.