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Seafood Couscous Salad

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  • Prep 50 min
  • Total 1 hr 50 min
  • Ingredients 15
  • Servings 6
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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.
By Pillsbury Kitchens
Updated Feb 2, 2011
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition Information

490 Calories, 22g Total Fat, 31g Protein, 43g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
3g
15%
Cholesterol
135mg
45%
Sodium
760mg
32%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
3g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
20%
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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