Pearl Couscous Salad With Shrimp and Feta
Published July 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound large shrimp (16 to 25), peeled and deveined, tails on or off
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼cup extra-virgin olive oil
- 1lemon, plus more as needed
- 1cup pearl couscous
- 1teaspoon minced garlic
- 3Persian cucumbers, diced (about 2 cups)
- 2ears corn, kernels cut off of the cob (about 1 cup)
- ½cup thinly sliced radishes
- ½cup crumbled feta cheese
- ¼cup thinly sliced cilantro leaves and tender stems, plus more for garnishing
- ¼cup thinly sliced mint leaves, plus more for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
323 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.
- Step 2
Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.
- Step 3
While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons olive oil, the garlic, ½ teaspoon salt and ¼ teaspoon pepper.
- Step 4
Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.
- Step 5
Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours.
Private Notes
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Cooking Notes
KSWinCA
This was a perfect dinner on a 90 degree day, and I already had most of the ingredients on hand. A couple notes: whenever I’ve cooked pearled couscous (sometimes called Israeli couscous), the directions have called for sautéing it first and then adding liquid, only enough liquid to be absorbed fully by the time the couscous is cooked—no draining required. I also eliminated one pan by cooking the couscous in the same pan as the shrimp. Will be happily making this again during the summer.
Carey
This was a really refreshing and summery lunchtime meal. I spiced up the shrimp with garlic and smoked paprika to add a bit more flavor before cooking. I stopped at two cucumbers because adding a third seemed like too much. Be sure to rinse and drain the couscous! I'm not sure how I missed this step in both the instructions and notes, but mine ended up soggy. Also I would say this only makes 6 servings if it's a side dish. I served this as 2, albeit large, portions for lunch.
Nancy
Should the corn be cooked or raw?
Chris
Fresh, uncooked corn that is cut off the cob is perfect in several NYT recipes - including this one.
Park Slope
Nice summer dinner! Agree that it wouldn’t serve six for dinner. I added garlic and hot pepper flakes to the shrimp — too bland otherwise.
Barry
I didn't have any Persian Cucumbers but I did have English cucumbers, which I substituted. I left off the feta as a mistake, but still, this recipe is a winner.
anne
Really? You don’t cook the corn? Just add it raw?
Kristie
To those of you asking about using raw corn, if you have never eaten raw corn cut off of a fresh-picked ear of corn, you are missing out on one of life's delights. As I write this, I am eating the NYT Cooking Spicy Corn and Shishito Salad using raw corn and shishitos I got at the farmer's market last weekend. It is divine.
Laurie
Easy summer dinner. For once I had all the ingredients on hand - the mint adds a lot!
Chris
I made this with bay scallops - 3/4 pound was plenty - and it was just delicious. Proof that not every summer salad dinner requires tomatoes. (We didn’t make it to the farmers market this week.)
KBinAZ
Question: does the recipe call for raw, uncooked corn? I don't use corn much so wanted to ask for clarification. Thanks.
Christopher Castoro
It doesn't specify cooking the corn!
Katie
This dish was outstanding. We grilled the corn for 15 minutes, then grilled the shrimp (seasoned with salt, pepper, red pepper flakes) while the corn cooled. I sautéed the couscous briefly before simmering and added some chicken boullion to the water. I look forward to making this dish again!
Lisa
Easy prep that's equally as easy to make ahead and keep in the fridge a few hours so you're not busy when company is over. Added garlic while the shrimp was cooking and quartered cherry tomatoes to the final salad which we all agreed leveled it up a little.
DG
Great summery meal, deceptively filling!
April
This was yummy! Made as written with 2 exceptions: after taste test added 50% more dressing; no mint since we don’t care for it;
NDN
Delicious! Had the couscous cooling in the fridge while I prepared everything else. Chilled the whole salad for about 20 mins because another note said to do so (right on, sister/brother). Perfect!
mcp San Diego
All lemons are not the same size and do not produce the same amount of juice. Please NYT tell us how much juice or peel you suggest.
Robin Meredith
Forgot the feta but otherwise followed the recipe to the letter, with excellent results. This makes for a really lovely meal on a summer evening. For those with questions about the corn - I live in Northern California where good fresh sweet corn is but a distant memory, so I always par cook corn for salad preparations like this. And since you're going to be boiling water anyway for the couscous, just put your corn kernels in a strainer and dip them in the boiling water for a minute or two.
Joan
Used small crunchy green peppers instead of cucumbers and Thai basil
Marlene
Sauté couscous and add liquid only to cover
Kristen B
Delightful summer meal, made even better with a minced jalapeno. This salad keeps well and tasted even better for lunches the next couple of days! I'm going to try using farro instead of couscous and imagine it will work beautifully.
Kurt
Based on others’ advice, I added white wine, garlic, and pepper flakes to shrimp. We didn’t have fresh corn so we used frozen TJ’s fire roasted, which was excellent. Didn’t have an enough couscous so I added farro, which was also really nice together. Prepared the couscous by sautéing first, which I preferred. Would agree that this does not come close to feeding six. We ate every bite with four. Excellent overall and will make again.
Tim
4/5 Stars. Paired with berry salad and garlic toast. Wife rated it 7/10 stars because she doesn't like mint; mother in law 10 stars, she doesn't like cilantro but couldn't taste any. I think I'd give it 9/10. Simple directions, easy to locate ingredients, easy to assemble. It was a nice summer entree salad, but my wife said she would prefer it as a side or starter salad.
JJ
Used only mint because a guest doesn’t like cilantro. Delicious. Recommend chilling for an hour or so before serving to give the couscous time to soak all the flavors in.
Lack of flavor
I usually like all of the flavors in this dish but not together. The shrimp was very bland even with additional spices. Took a long time to make and was a total waste of time.
TracieJB
I'm thinking that farrow or one of the heartier rices would work to make it Gluten Free.
Kristie
To those of you asking about using raw corn, if you have never eaten raw corn cut off of a fresh-picked ear of corn, you are missing out on one of life's delights. As I write this, I am eating the NYT Cooking Spicy Corn and Shishito Salad using raw corn and shishitos I got at the farmer's market last weekend. It is divine.
LeeBee
I will spare you the details of the changes that I made based on what I had available but suffice to say this recipe was a great inspiration for a light summer meal of Israeli couscous (my favorite) and shrimp.
Mjs
Israeli couscous is a dream. Excellent recipe.
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