Print
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup Israeli couscous
- 1 cup cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 1/3 cup chopped kalamata olives
- 1/2 cup cubed feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate the shrimp with olive oil, lemon juice, oregano, smoked paprika, garlic powder, salt, and pepper for 15-30 minutes.
- Sauté the shrimp in a skillet over medium-high heat until opaque, then set aside.
- Cook Israeli couscous in salted water, drain and rinse, then transfer to a serving bowl.
- Whisk together vinaigrette ingredients: red wine vinegar, olive oil, Dijon mustard, honey, oregano, garlic powder, salt, and pepper.
- Combine couscous with tomatoes, cucumber, onion, olives, feta, herbs, and cooked shrimp; drizzle with vinaigrette and toss gently.
Notes
Marinate shrimp longer for enhanced flavor.
Rinse couscous well to prevent clumping.
Substitute shrimp with chicken or chickpeas for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 20
- Cholesterol: 160