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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Salad
1 cup couscous
1 cup boiling water or vegetable broth
450 g raw shrimp, peeled and deveined
1 tbsp olive oil
1 tsp ground cumin
Salt & black pepper, to taste
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tbsp parsley, chopped
2 tbsp mint, chopped (optional)
For the Lemon-Tahini Dressing
2 tbsp tahini
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp water (or more, for thinning)
1 tsp honey 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
1 cup couscous
1 cup boiling water or vegetable broth
450 g raw shrimp, peeled and deveined
1 tbsp olive oil
1 tsp ground cumin
Salt & black pepper, to taste
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tbsp parsley, chopped
2 tbsp mint, chopped (optional)
For the Lemon-Tahini Dressing
2 tbsp tahini
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp water (or more, for thinning)
1 tsp honey 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
Shrimp & Couscous Salad with Lemon-Tahini Dressing
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