Name: Shrimp & Couscous Salad with Lemon-Tahini Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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); 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

DifficultyBeginner

CategoryAppetizers, Chefs Choice, Fish, Salad, Seafood, Shrimp

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.

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

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

Cook the Couscous

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

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

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

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

Serve warm, room temp, or chilled
Great with flatbread, grilled zucchini, or a glass of crisp white wine or rosé

Tips & Variations

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