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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.
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
- 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
Instructions
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Prepare couscous according to package instructions. Drain if needed. Stir in olive oil, salt and pepper.
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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.
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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.