Shrimp and Israeli Couscous Salad

This salad is so my kind of meal. I could eat this every day of my life and be happy. Well, this and my vegetable antipasto!

This salad has bright flavors and colors. I used red and orange bell peppers, radishes and scallions. You can exchange the veggies for any others as you please. The key is to chop them the same size as the couscous, this way every bite is the “perfect bite”!

vinaigrette drizzled over shrimp with couscous salad

Orange is the common denominator in this dish. It’s in the vinaigrette and in the shrimp marinade. The vinaigrette used in this salad is the perfect binder for all the components. The marinade for the shrimp has essentially the same flavors as the vinaigrette, which is the finishing touch. The couscous absorbs it beautifully.

One thing about me, is that I CAN NOT stand raw onion. I simply can not tolerate it, I almost find it insulting to eat it, as it over powers any other flavor, plus, I can taste it all day and night after eating it. The only way I can eat it, is if it’s been pickled. So the use of scallions in this salad is perfect as it adds that bit of onion taste without the punch of a raw onion. Of course you can exchange it to your liking, but the vinaigrette is so delicate and aromatic that I’m telling you, using raw onion would take over. Just my 5 cents! 😉

How I made this Shrimp and Israeli Couscous Salad:

ingredients needed for the shrimp and couscous salad

Follow the cooking instructions for the couscous.

Couscous cooked in a pan

After it is cooked, place in a large bowl and drizzle some olive oil and mix it in well. Let the couscous cool completely in the refrigerator.

Couscous chilling in the refrigerator

Tip! So the couscous does not stick together and clump up, while it its cooling, stir it occasionally using a FORK! Every 10 minutes or so, give it a stir.

cooked couscous cooling in a bowl

While the couscous cools in the refrigerator, lets clean the shrimp.

Slide your finger into the shell of the shrimp and remove the shell little by little all the way down to the tail.

Finger sliding in the shrimp to remove shell

After the tail and shell have all been removed, cut a shallow incision in the back of the shrimp all the way to the tail.

Rinse the vein out.

Vein in the back of the shrimp getting washed

Clean out the rest of the shrimp. Pat them dry and set aside.

Place the clean shrimp in a bowl.

Tip! In the recipe box below, make sure you notice the ingredients are grouped for the shrimp and also grouped separately for the vinaigrette. They are all very similar so keep that in mind when you are prepping.

Tip! Time saving: chop the orange zest and garlic needed for both the marinate and the vinaigrette. Use what you need for the marinate and set aside the remaining for the vinaigrette. No need to chop things twice!

Drizzle the shrimp with some olive oil, season with salt and pepper. Add the mustard, orange zest and minced garlic. Mix well and set aside.

clean shrimp with marinade

For the vinaigrette:

In a jar, pour the extra virgin olive oil, pepper, salt, orange vinegar, honey, dijon mustard and the minced orange zest and garlic. Mix well.

vinaigrette side by side one mixed the other not
vinaigrette side by side one mixed the other not

Tip! Taste the vinaigrette and adjust the sweetness. If it’s too tart, add a bit more honey.

Remove the couscous from the refrigerator and season with salt and pepper. Add the bell peppers, radishes, scallion and flat leaf parsley.

Drizzle in some of the vinaigrette, about 2 tablespoons or so. Mix until well combined.

Couscous salad mixed with all the vegetables and vinaigrette

Add the crumbled feta and stir in. Serve on a large flat plate.

Now onto Cooking the Shrimp

In a medium sized cooking pan, heat some extra virgin olive oil on medium high heat.

Add the shrimp and cook the shrimp for 30-40 seconds per side. The shrimp will start curling and getting pink.

Once the shrimp is flipped on both sides, add about two tablespoons of the vinaigrette and cook it out.

Tip! The sugar in the honey of the vinaigrette will caramelize quickly. This will add great color and flavor to the shrimp, watch it carefully as to not burn completely.

Serve the hot shrimp on top of the couscous salad and drizzle extra vinaigrette on top.

Tip! The couscous absorbs the vinaigrette quickly so taste it before serving in case it needs a bit more.

Shrimp with Couscous Salad

Deliciously marinated shrimp served over the brightest couscous salad. Flavors of orange, honey and garlic make the vinaigrette the perfect dressing to this tasty dish.
Print Recipe Pin Recipe
CourseDinner, light lunch, Salad
CuisineAmerican, Mediterranean
Keywordcouscous recipe, shrimp and couscous salad, shrimp salad
Prep Time40 minutes
Cook Time30 minutes


  • large bowl
  • Medium size cooking pan
  • Citrus zester


For the couscous salad:

  • 1 box israeli couscous
  • 1/2 cup finely minced radishes
  • 3/4 cup finely diced orange bell pepper
  • 3/4 cup finely diced red bell pepper
  • 3 tablespoons chopped flat leaf parsely
  • 1/4 cup chopped scallions
  • 1/2 cup crumbled feta cheese
  • extra virgin olive oil
  • salt and pepper

For the shrimp marinate:

  • 12 Jumbo shrimp
  • 1 teaspoon finely minced garlic
  • 1 tablespoon dijon mustard
  • 1 teaspoon orange zest
  • drizzle of extra virgin olive oil
  • salt and pepper

For the vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup orange vinegar
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon orange zest
  • 2 tablespoons honey
  • salt and pepper


For the couscous salad:

  • Follow the instructions on the box of the couscous
  • After it is cooked through, place the cooked couscous in a large bowl and drizzle a bit of olive oil. Mix well so the couscous is evenly coated in the oil.
  • Let the couscous cool completely in the refrigerator.
  • Stir occasionally using a fork so it does not clump up. Every 10 minutes or so.
  • *While the couscous cools, clean out the shrimp and work on the marinate and vinaigrette.
  • Once the couscous is cooled completely, season with salt and pepper.
  • Add the bell peppers, radishes, parsley and scallions. Combine well.
  • Add a few tablespoons of the vinaigrette and serve on a large plate.

For the shrimp:

  • Peel and devein the shrimp.
  • Rinse well and pat dry. Place in a bowl.
  • Add a drizzle of extra virgin olive oil and season with salt and pepper.
  • Add the mustard, garlic and orange zest. Mix until well combined.
  • Set aside while you work on the couscous salad.
  • *Once the couscous salad is all prepared. It's time to cook the shrimp.
  • To cook the shrimp, heat the pan on medium to high heat.
  • Add olive oil to the pan and sear the shrimp for 30-40 seconds per side.
  • Once the shrimp is curling and turning pink on both sides, add 1-2 tablespoons of the vinaigrette and let it cook out.
  • Remove the shrimp before the honey in the vinagrette burns too much.

For the vinaigrette:

  • In a jar with a lid, add the olive oil, season with salt and pepper.
  • Add the orange vinegar, mustard, honey, garlic and orange zest.
  • Place the lid on the jar and shake the mixture until well combined, it will look almost creamy.

Putting the salad together:

  • Serve the couscous salad on the bottom of a large plate.
  • Serve the hot shrimp on top of the salad and drizzle more vinaigrette on the top.
  • ENJOY!

Recipe Video Instructions


If you don’t feel like cleaning out the shrimp yourself, your local fish market might do it for you.