Citrus Shrimp Couscous Salad with Israeli (pearl) couscous, shrimp, olives, onion, avocado, tomato, and a light dressing of orange, lemon, and lime juices.
Course
Salad
Cuisine
Mediterranean
Prep Time12minutes
Cook Time8minutes
Total Time20minutes
Servings4servings
AuthorRenee
Ingredients
1cupIsraeli couscouspearl
1tablespoonolive oil
1/2teaspoonsalt
1/4teaspoonpepper
2navel oranges
Juice of 1 lime
Juice of 1/2 lemon
3/4poundcooked and peeled medium shrimp
1cupgrape tomatoeshalved
1avocadocut into bite-sized pieces
1/2small red onionthinly sliced
1/4cuppitted kalamata olivescut in half
Instructions
Prepare couscous according to package instructions. Drain if needed. Stir in olive oil, salt and pepper.
Cut away peel and white pith of the oranges. Working over a large bowl, cut out and drop orange segments along with any juices into the bowl. Squeeze juice from membrane into the bowl. Discard membrane.
Add lime and lemon juices, shrimp, tomatoes, avocado, onion, olives, and cooked couscous. Gently stir to combine.
Recipe Notes
You can make the salad a day in advance and chill until serving. If so, wait to add avocado until just prior to serving.