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.
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.
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.
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.
anne
Really? You don’t cook the corn? Just add it raw?
KBinAZ
Question: does the recipe call for raw, uncooked corn? I don't use corn much so wanted to ask for clarification. Thanks.
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.
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!
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.
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.)
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!
Christopher Castoro
It doesn't specify cooking the corn!
Linda Grimes
This was so delicious! I didn't have mint, so subbed fresh dill and would do it again. Great compliment to the shrimp. I did not cook the corn...not necessary when you have really fresh corn. My husband and I were making yum noises and will definitely make this again. BTW, I don't think it would serve 6 unless you have very light eaters. Four servings is more like it.
Lilly
This recipe is great, and easily customizable. I added olives, green pepper, tomatoes.. all work really well. I have also left off the shrimp, and it's a wonderful side salad. I do think the dressing is missing a little punch, so occasionally I'll add a couple teaspoons of Dijon mustard. I've used raw corn and canned corn, both work really well.
ray
I just moved, so I have no pepper and no measuring tools. Still turned out fantastic!
Rahul
Imagine not seasoning your shrimp in a recipe like this! Added coriander, paprika, oregano, chopped parsley, onion powder, and garlic powder to the shrimp before frying. Added way more flavor to what would’ve been a pretty bland meal.
Richard X
I like my shrimp to taste like shrimp! Salt & pepper are sufficient. The recipe calls for lemon, garlic, cilantro and mint. That's enough flavoring... certainly not bland. The combo of spices that you suggest would create a muddy flavor. With shrimp, I like lemon and garlic, not "everything".
kyra b
We loved this! We made it with chicken - and I would change it to make it more flavorful - as it was I didn’t do the best job with that part. But I followed everything else and just loved it! This was a new way for me to make Pearl could cous… boiling and draining … I boiled it for about 13-14 minutes
kawebop
Used orzo *which I had in the cupboard) in place of pearl couscous. Delicious!
Dave
R star summer meal. Do it again.
Alison
I added frozen sweetcorn which definitely was a cheat but it worked. The serving also did 3 of us. Would definitely have been a side if serving 6. I found that the dressing was quite oily so didn’t use it all but balanced it out with more lemon juice. It was delicious and a family hit.
extras
Served with baked boneless skinless chicken thighs that were marinated in: -1t salt -1t smoked paprika -1t garlic powder -1t onion powder -1/2t cumin -1/2t Italian seasoning -olive oil to coat
JN
This is a good recipe, but needs a little more flavor. I added some ancho chile powder to the shrimp. I like a previous suggestion of adding smoked paprika and garlic. I may try that next time. I made some additional vinaigrette with lime juice, orange-infused olive oil, and apple cider vinegar, which gave it some needed zip.
Denise H.
And don't cook it if you're using frozen. Just let it thaw.
Denise H.
People! As someone from the midwest - DON'T COOK THE CORN! At it's peak, it's the best.
kebo
Used farro instead of couscous to up the healthy factor a smidge more and it came out great. Might try with Kasha next for an even earthier flavor bump.
georgiafilms
Excellent and easy, grilled the shrimp, left out the radishes, and forgot to buy cilantro so used parsley instead. I cooked the corn, was worth it.
Karen L Davis
Hmmm. Why pearl couscous? Nice use of corn. Added tomatoes. Had so much basil on hand that I subbed it for the mint.
Suzanne
Wonderful, simple, make-ahead summer dish. With a side of green beans or zucchini, it would make a well-balanced meal. Enjoyed it with a friend, sitting on my patio with a crisp rose wine. I will definitely make again.
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