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Shrimp Couscous Salad

Shrimp Couscous Salad


"For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste."
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35 m servings 530 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

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Read all reviews 90
  1. 116 Ratings

Most helpful positive review

I copied this recipe several years ago, and have taken it to every holiday and covered dish event since. I do a little less couscous and add some diced cucumber.

Most helpful critical review

I'm sorry we did not like this at all. We can't put our finger on it but it just wasn't right. The first couple of bites were good, than it was like you just got sick of eating it or something...

Most helpful
Most positive
Least positive

I copied this recipe several years ago, and have taken it to every holiday and covered dish event since. I do a little less couscous and add some diced cucumber.

This was out of this world! I usedd red wine vinigar and lemon zest and it was fantastic! I will make tis again and again this Summer.

I thought this recipe was fantastic!! I used crumbled goat cheese on hand.....very pleased with the results! Can't wait to make again! 7.20.06-Just want to add that I have made this recipe abou...

my fussy husband really liked this recipe. even better next day!

This is not my typical type of salad, never been much of a couscous or feta fan. I made for my family during the summer. It was wonderful and surprisingly light. I subed basil from my garden for...

I made this for a SuperBowl party and people enjoyed it. Probably is best as a summer dish? Nice and light, very colorful, and holds up well. Next time I am going to try using a flavored cous...

Really enjoyed this!!! It was so easy & you can use different ingredients based on what you have on hand. I added cucumber and also substituted fresh basil for parsley since I didn't have any pa...

I made this for my bunco group and it was a hit. I don't really care for peppers and yet I still like it. I think it is because the dressing balances the pepper flavor out.

This is a wonderful recipe for summer picnics. I recently tried it for the first time on Mother's day. It's very quick, simple and tasty. You can easily modify it to fit individual tastes.

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