Description
A refreshing and flavorful pearl couscous salad featuring tender poached shrimp, sweet dried apricots, crunchy almonds, and a vibrant basil garlic vinaigrette. Perfect for a light lunch or dinner, this dish balances sweet, savory, and herbaceous flavors with a satisfying texture from the Israeli couscous.
Ingredients
Couscous
- 1 teaspoon olive oil
- 1 cup dried pearl or Israeli couscous
- 1 and 1/3 cups water
Shrimp
- 12-16 ounces raw shrimp (shells on)
Salad Mix-Ins
- 1/3 cup dried apricots (chopped into very small pieces)
- 2 Tablespoons slivered almonds (or another nut)
- 1 small shallot (peeled and sliced into thin strips)
- 1/2 English cucumber (chopped)
Basil Vinaigrette
- 1 and 1/2 cups packed fresh basil leaves
- 4 cloves garlic
- 1/4 cup olive oil
- 2 Tablespoons vinegar
- 1/2 teaspoon red pepper flakes (optional or to taste)
- 1/2 teaspoon kosher salt
- Water, as needed (about 3 Tablespoons)
Instructions
- Toast and cook the couscous: Warm olive oil in a medium saucepan over medium heat. Add the couscous and cook, stirring frequently for about 2 minutes until lightly toasted. Stir in water, increase heat to high until it reaches a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until tender and liquid is absorbed. Remove from heat, fluff with a fork, and let cool.
- Prepare the basil vinaigrette: In a food processor or blender, combine basil leaves, garlic cloves, olive oil, vinegar, red pepper flakes, and kosher salt. Pulse until smooth. Add water 1 tablespoon at a time and blend until the dressing reaches a pourable consistency (about 3 tablespoons total).
- Poach the shrimp: Bring a large pot of water to a rapid boil. Add shrimp and cook for 4 minutes or until shrimp turn opaque. Drain immediately and rinse under cool water. Peel the shrimp, discard shells, and set aside.
- Assemble the salad: In a large bowl, combine the fluffed couscous, peeled shrimp, chopped apricots, slivered almonds, thinly sliced shallot, and chopped cucumber. Pour in desired amount of basil vinaigrette and toss thoroughly to coat all ingredients.
- Season to taste: Sample the salad and add more kosher salt or red pepper flakes if desired. Optional additions include a squeeze of lemon juice, extra slivered basil or mint leaves, or a drizzle of honey for extra brightness and sweetness.
- Serve: Enjoy the salad at room temperature immediately or refrigerate and serve chilled. The salad keeps well for 2-3 days, making it great for meal prep or leftovers.
Notes
- Use pearl or Israeli couscous for the best texture; regular couscous will produce a different result.
- Adjust the amount of red pepper flakes to your spice preference or omit if sensitive to heat.
- To make this dish gluten-free, substitute the couscous with a gluten-free grain like quinoa or gluten-free pearl couscous.
- Slide the almonds or nuts to any preferred nut or seed to accommodate allergies or preferences.
- For extra freshness, garnish with additional fresh basil or mint at serving.
