Seafood Couscous Salad

Looking for a flavorful seafood dinner? Then check out this salad that’s made using couscous, shrimp, scallops and veggies - featuring hints of Middle Eastern and French cuisine.

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  • prep time 50 min
  • total time 1 hr 50 min
  • ingredients 15
  • servings 6
 

Ingredients

3
cups water
1 3/4
teaspoons salt
1
lb. shelled deveined uncooked medium shrimp
1
lb. bay scallops
1
tablespoon extra-virgin olive oil
1
(10-oz.) pkg. couscous
1/2
cup extra-virgin olive oil
1/2
cup fresh lemon juice
1/4
teaspoon pepper
1
medium cucumber, peeled if desired, seeded and chopped
1/2
cup chopped green onions
1/2
cup finely chopped fresh parsley
1/4
cup chopped fresh basil
6
leaves leaf lettuce
6
lemon wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, bring water and 1 teaspoon of the salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
  • 2 Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes.
  • 3 Remove cover; fluff couscous with fork. Cool 10 minutes.
  • 4 In medium nonmetal bowl, combine 1/2 cup oil, lemon juice, pepper and remaining 3/4 teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
  • 5 When ready to serve, line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.
  • 1 In large saucepan, bring water and 1 teaspoon of the salt to a boil. Add shrimp and scallops; cook 2 to 3 minutes or just until shrimp turn pink and scallops turn opaque. Reserve 2 cups of the poaching water; place in medium saucepan. Drain seafood; rinse with cold water to stop cooking. Refrigerate seafood until serving time.
  • 2 Meanwhile, bring reserved 2 cups poaching water and 1 tablespoon oil to a boil. Remove from heat; stir in couscous. Cover; let stand 15 minutes.
  • 3 Remove cover; fluff couscous with fork. Cool 10 minutes.
  • 4 In medium nonmetal bowl, combine 1/2 cup oil, lemon juice, pepper and remaining 3/4 teaspoon salt; mix well. Add cucumber, onions, parsley, basil and cooled couscous; mix well. Refrigerate at least 1 hour or until serving time.
  • 5 When ready to serve, line plates with lettuce. Spoon couscous mixture evenly onto lettuce. Top each with seafood. Garnish with lemon wedges.

EXPERT TIPS

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Expert Tips

Classic Middle Eastern tabbouleh salad inspired this seafood salad. In southern France, tabbouleh is made with couscous rather than bulgar. Instead of the traditional mint flavoring, our recipe features basil.

Cucumbers purchased from farmer’s markets aren’t waxed. Those purchased at the grocery store have a thin coating of wax to help prevent spoilage and need to be peeled before eating.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
3g,
3%
),
Cholesterol
135mg
135%;
Sodium
760mg
760%;
Total Carbohydrate
43g
43%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
35%;
Calcium
8%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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