The aroma of roasted cherry tomatoes mingling with garlic wafts through the kitchen, drawing you in for a taste of this vibrant Couscous Salad with Shrimp, Corn & Feta. Completing in just under an hour, this dish beautifully combines fresh, roasted vegetables with succulent shrimp and creamy feta, making it a winner for any occasion. The mix of textures and flavors makes it not only delicious but also visually appealing.
This recipe is perfect for light summer meals or gatherings with friends and family. It can be made ahead of time and stored in the fridge for up to three days, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The combination of sweet corn and tangy feta creates a delightful flavor contrast.
- Roasting the vegetables enhances their natural sweetness and adds depth to the dish.
- Pearl couscous brings a unique chewy texture that contrasts beautifully with the shrimp.
- Fresh basil adds an aromatic touch that elevates the whole salad.
What You’ll Need
Here’s everything you need to prepare this delicious salad.
For the Salad
- 2 cups cherry tomatoes
- 2 ears of corn, husks removed
- 1/2 cup pearl couscous, dry
- Approx. 18 medium shrimp, thawed, deveined, tails + shells removed
- 3 cloves garlic, minced
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 1 lemon, juice only (or, add the zest if desired!)
- 5-8 leaves of fresh basil, chopped
- Salt + pepper, to taste
For the Dressing
- 1/4 cup olive oil, divided
Note: Use cooked shrimp for faster preparation.
Substitutions & Swaps
- Substitute quinoa for pearl couscous.
- Use pre-cooked shrimp to save time.
- Replace arugula with spinach if preferred.
- Try goat cheese instead of feta for a different flavor.
How to Make It
Follow these simple steps to create a delicious Couscous Salad.
Preheat the oven
Preheat your oven to 375°F. Line 2 small baking sheets with parchment paper if desired.
Boil the water
Bring water for couscous to a boil.
Prepare the vegetables
Remove kernels off the ears of corn using a sharp chef’s knife. Spread the corn on one baking sheet along with cherry tomatoes. Toss in 1 tablespoon olive oil, salt, and pepper.
Roast the veggies
Spread the tomatoes and corn in an even layer, and transfer the baking sheet to the oven for 20-25 minutes. Toss halfway through and remove when lightly browned and tender—be careful not to burn.
Cook the couscous
Cook couscous on the stove according to package directions.
Toss the shrimp
Toss shrimp in 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread shrimp in an even layer on a second baking sheet, leaving space in between each piece. Transfer to the oven for 10-12 minutes.
Assemble the salad
Remove all ingredients from the oven. Assemble bowls with arugula, cooked couscous, roasted tomatoes and corn, shrimp, crumbled feta, lemon juice, remaining 2 tablespoons olive oil, fresh basil, and salt + pepper as desired. Divide ingredients evenly between servings and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, best served fresh.
Reheat: Microwave for 1-2 minutes until warmed through.
Tips for Best Results
- Make sure to toss the veggies halfway through roasting for even cooking.
- Use fresh shrimp for the best flavor and texture.
- Don’t skip the fresh basil; it brightens the entire dish.
- Adjust the lemon juice to your taste for extra brightness.
Serving Suggestions
- Pair with a crisp white wine for a refreshing dinner.
- Serve alongside grilled chicken for a complete meal.
- Perfect for potlucks and summer picnics.
