This salad combines fluffy couscous with lightly spiced seared shrimp, crunchy fresh vegetables, and a nutty, creamy lemon-tahini dressing. It’s served warm or chilled, and the flavors only improve as they mingle. Think of it as the perfect meeting point between Middle Eastern and Mediterranean cuisine—healthy, colorful, and deeply satisfying.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Salad
1cupcouscous
1cupboiling water or vegetable broth
450graw shrimp, peeled and deveined
1tbspolive oil
1tspground cumin
Salt & black pepper, to taste
½cupcucumber, diced
½cupcherry tomatoes, halved
¼cupred onion, finely chopped
2tbspparsley, chopped
2tbspmint, chopped (optional)
For the Lemon-Tahini Dressing
2tbsptahini
2tbsplemon juice
1tsplemon zest
1tbspwater (or more, for thinning)
1tsphoney or maple syrup
Salt & pepper, to taste
Cook the Couscous
1
Place couscous in a bowl, pour over boiling water or broth, cover with a plate, and let steam for 5 minutes.
Fluff with a fork and allow to cool slightly.
Cook the Shrimp
2
Toss shrimp with olive oil, cumin, salt, and pepper.
Sear in a hot skillet over medium-high heat for 2–3 minutes per side, until opaque and slightly golden. Set aside.
Make the Dressing
3
In a small bowl, whisk together tahini, lemon juice, zest, honey, water, and seasoning until smooth and pourable. Add more water to thin as needed.
Assemble the Salad
4
In a large bowl, combine couscous, cucumber, tomatoes, onion, and herbs.
Toss with lemon-tahini dressing, reserving a little for drizzling.
Top with seared shrimp, drizzle with remaining dressing, and garnish with extra herbs or lemon slices.
Serving Suggestions
5
Serve warm, room temp, or chilled
Great with flatbread, grilled zucchini, or a glass of crisp white wine or rosé
Tips & Variations
6
Swap couscous for quinoa, bulgur, or farro for added texture
Add crumbled feta, toasted almonds, or avocado for richness
Make it vegan by swapping shrimp for grilled tofu or roasted chickpeas
Ingredients
For the Salad
1cupcouscous
1cupboiling water or vegetable broth
450graw shrimp, peeled and deveined
1tbspolive oil
1tspground cumin
Salt & black pepper, to taste
½cupcucumber, diced
½cupcherry tomatoes, halved
¼cupred onion, finely chopped
2tbspparsley, chopped
2tbspmint, chopped (optional)
For the Lemon-Tahini Dressing
2tbsptahini
2tbsplemon juice
1tsplemon zest
1tbspwater (or more, for thinning)
1tsphoney or maple syrup
Salt & pepper, to taste
Directions
Cook the Couscous
1
Place couscous in a bowl, pour over boiling water or broth, cover with a plate, and let steam for 5 minutes.
Fluff with a fork and allow to cool slightly.
Cook the Shrimp
2
Toss shrimp with olive oil, cumin, salt, and pepper.
Sear in a hot skillet over medium-high heat for 2–3 minutes per side, until opaque and slightly golden. Set aside.
Make the Dressing
3
In a small bowl, whisk together tahini, lemon juice, zest, honey, water, and seasoning until smooth and pourable. Add more water to thin as needed.
Assemble the Salad
4
In a large bowl, combine couscous, cucumber, tomatoes, onion, and herbs.
Toss with lemon-tahini dressing, reserving a little for drizzling.
Top with seared shrimp, drizzle with remaining dressing, and garnish with extra herbs or lemon slices.
Serving Suggestions
5
Serve warm, room temp, or chilled
Great with flatbread, grilled zucchini, or a glass of crisp white wine or rosé
Tips & Variations
6
Swap couscous for quinoa, bulgur, or farro for added texture
Add crumbled feta, toasted almonds, or avocado for richness
Make it vegan by swapping shrimp for grilled tofu or roasted chickpeas
Notes
Shrimp & Couscous Salad with Lemon-Tahini Dressing
