Simple Couscous Salad with Shrimp
Some dishes just surprise you – in the best way. They’re simple on paper, but when you sit down and take that first bite, you realize it’s so much more than the sum of its parts. That’s exactly how I feel about this Simple Couscous Salad with Shrimp. It’s fresh, light, colorful, and elegant without trying too hard. And best of all? It takes almost no time at all to throw together.
Honestly, this is the kind of dish I turn to when I want something healthy but beautiful, quick but still a little fancy. It’s the perfect in-between. I’ve made it for lunch on busy workdays, but I’ve also plated it for friends when I needed something that looked restaurant-worthy with minimal effort. And every time, someone asks, “Wait – how did you make this look so pretty?”
So today, I’m giving you the full breakdown – including my favorite little trick to create a stunning cucumber ring that makes this salad look way more impressive than it is.
Why This Shrimp Couscous Salad Is a Keeper
We all need a few go-to salads that we can whip up without too much brain power but still feel proud to serve. This one hits all the right notes:
- Quick and easy to make (hello, under 20 minutes!)
- Protein-packed, thanks to those gorgeous jumbo shrimp
- Texturally perfect – soft couscous, crunchy cucumber, creamy feta. Divine!
- Bright, citrusy, and herbaceous from fresh parsley and lemon
- Visually stunning thanks to that cucumber ring (more on that below!)
Whether you’re meal prepping, building a show-stopping lunch, or just want something refreshing for a warm day, this salad has you covered.
The Inspiration Behind This Salad
You know that feeling when you’re craving something a little elevated, but you don’t actually want to cook? That’s where this salad came from. It was one of those afternoons where I was standing in my kitchen, hungry, but completely over the idea of turning on the stove.
I spotted a box of couscous in the pantry – you know, one of those ingredients that somehow always survives the chaos of the week. I had a handful of parsley in the fridge, a few cucumbers left from another recipe shoot, and some feta that was just on the edge of becoming questionable (we’ve all been there). And then, in the freezer? Jumbo shrimp. Boom. The lightbulb went off.
I threw everything together without much of a plan – but after the first bite, I knew I had to recreate it properly. That lemony bite, the creamy feta, and the juicy shrimp? It was simple, but felt like something you’d order at a breezy café overlooking the ocean.
This salad isn’t fussy. It doesn’t need a lot of ingredients or time. But with the right details—like a bright dressing and some intentional plating – it turns into a meal you’ll keep coming back to.
Let’s Talk Couscous
If you’ve never cooked with Moroccan couscous before, you’re in for a treat. Unlike Israeli couscous, which has a pearl-like shape and chewy texture, Moroccan couscous is tiny and fluffy – almost like a grain, even though it’s actually a pasta.
What I love about it:
- It cooks in 5 minutes flat
- It absorbs flavor like a dream
- It gives you a light, airy texture that’s perfect for salads
You can cook couscous ahead of time and keep it chilled, making this salad a great make-ahead option. Just fluff it up before mixing with the other ingredients.
The Shrimp: Keep It Simple
For this recipe, I use jumbo shrimp, cooked and peeled. You can sauté them quickly with olive oil, salt, and pepper – or use pre-cooked shrimp to save even more time. Either way, they add a beautiful pop of protein and flavor to the salad.
And because this is meant to be a light, fresh dish, I like to keep the shrimp seasoning simple – just enough to complement the lemony dressing.
The Cucumber Ring Trick (So Worth It!)
Okay, here’s where things get fun. If you want to take this salad from weekday to wow, try this plating trick:
- Take a 6-inch food ring (or anything circular and mold-like you have on hand – ramekins or even clean cans work!)
- Lightly rub the inside with olive oil so the cucumbers don’t stick
- Line the inside with thinly sliced English cucumber, overlapping slightly
- Fill the center with your couscous salad mix
- Gently remove the ring, and boom—instant plating magic
The result? A gorgeous, salad “tower” with vibrant green edges and perfectly arranged shrimp on top. It’s effortless elegance, and yes, it makes you look like you know exactly what you’re doing.
Customize It Your Way
Like any great salad, this one is super flexible. Here are a few ways you can switch it up:
- Add chopped cherry tomatoes for juicy sweetness
- Swap parsley for fresh mint or dill for a different herb twist
- Use grilled chicken instead of shrimp for a land-based protein
- Add a few chickpeas or olives for even more Mediterranean flavor
- Or keep it vegetarian and leave out the shrimp entirely
It’s your salad. Make it yours!
A Salad That’s Made to Be Shared
One of my favorite things about this recipe is how shareable it is. I’ve made it for brunch spreads, baby showers, casual patio lunches, even as a light starter for dinner with friends. It’s one of those dishes that invites compliments – but also invites questions. People always ask how it’s made, which is a pretty great sign you’re onto something.
If you make this salad and love it, I’d absolutely love to see it! Tag me on Instagram, send me a photo, or drop a comment below. Sharing food is my love language – and this one deserves to be shared.
Simple Couscous Salad with Shrimp
Ingredients
For the Salad:
- 1 cup cooked Moroccan couscous cooled
- 1 small Persian cucumber cubed
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley finely chopped
- ¼ English cucumber thinly sliced (cut one side flat for easier layering)
- 4 jumbo shrimp cooked, peeled, and deveined
- Microgreens for garnish (optional)
For the Dressing:
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp lemon zest
- ½ tsp whole grain Dijon mustard
- Salt and freshly cracked pepper to taste
Instructions
Prepare the dressing:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, mustard, salt, and pepper until emulsified. Set aside.
Make the salad base:
- In a medium bowl, combine the couscous, cubed Persian cucumber, crumbled feta, and chopped parsley. Toss with half the dressing.
Assemble the cucumber ring:
- Lightly oil the inside of a 6-inch food ring. Line it with the thinly sliced English cucumber, overlapping the edges slightly to create a smooth ring.
- Fill the ring with the couscous salad mixture, pressing down gently with a spoon. Carefully lift the ring away.
Top and finish:
- Arrange the cooked shrimp on top of the salad. Garnish with microgreens if using. Drizzle with the remaining dressing.
- Serve immediately.
Video
Notes
• Couscous base: Can be stored in an airtight container for 2–3 days. Add fresh cucumber and shrimp before serving.
• Dressing: Keeps well in the fridge for up to 5 days. Shake well before using.
