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Citrus Shrimp Couscous Salad | Magnolia Days

Citrus Shrimp Couscous Salad

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 Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4 servings
Author Renee


  • 1 cup Israeli couscous pearl
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 navel oranges
  • Juice of 1 lime
  • Juice of 1/2 lemon
  • 3/4 pound cooked and peeled medium shrimp
  • 1 cup grape tomatoes halved
  • 1 avocado cut into bite-sized pieces
  • 1/2 small red onion thinly sliced
  • 1/4 cup pitted kalamata olives cut in half


  1. Prepare couscous according to package instructions. Drain if needed. Stir in olive oil, salt and pepper.
  2. 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.
  3. 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.