Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 11, 2015

Mediterranean Shrimp and Couscous Salad

Olive oil, lemon, fresh mint, olives, feta cheese—all wonderful foods and flavors of Mediterranean cuisine. Add soft, chewy Israeli couscous, colorful, fresh vegetables, and briny shrimp marinated in olive oil and lemon, and you’ve got one bright, tasty, refreshing dinner for four. Did I mention simple and easy?

For more about Israeli couscous (and another salad idea), check out Israeli Couscous Salad with Feta and Fresh Herbs.

Serves 4

  • 2-1/2 tbsp olive oil, divided, plus more for drizzling and brushing
  • 2 tbsp fresh lemon juice, divided
  • sea salt
  • freshly ground black pepper
  • 3/4 lb medium, peeled, deveined shrimp (26-32 count)
  • 1-1/4 cups chicken broth            
  • 3/4 cup Israeli couscous
  • 3/4 cup quartered grape tomatoes
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted, thinly sliced green olives
  • 2 tbsp thinly sliced red onion
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped fresh mint
Israeli Couscous 
Salad Ingredients
Prepared Ingredients
  1. Combine 1-1/2 tablespoons of olive oil and 1 tablespoon of lemon juice in a medium bowl. Season with salt and pepper and add the shrimp, turning to coat. Let stand 20 minutes.
  2. While the shrimp stands, bring the chicken broth to a boil in a nonstick pan. Add the couscous, reduce the heat to low, cover, and cook until tender and the liquid is absorbed, 8-9 minutes. 
  3. Transfer to a large bowl and drizzle lightly with oil to loosen. Fluff with a fork and let cool.

Shrimp in Marinade
Cooked Couscous
  1. Heat a grill pan or cast-iron skillet over high heat and brush lightly with oil. Remove the shrimp from the marinade, letting excess drip off. Sear until pink and just cooked through, 2-3 minutes per side. Transfer to a plate and let cool.
  2. Add the shrimp to the bowl with the couscous. Add the tomatoes and next 6 ingredients (through mint). 
  3. Drizzle with the remaining 1 tablespoon of oil and remaining 1 tablespoon of lemon juice. Season with salt and pepper and stir well to combine.

Shrimp Beginning to Cook 
Cooked Shrimp
Shrimp and Couscous
Serve at room temperature or cover and chill in the refrigerator before serving.

Mediterranean Shrimp and Couscous Salad

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