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Couscous and Shrimp With Cumin Dressing


A bit of cumin gives this dish an aromatic flavor that is often found in North African cooking.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


  • 1/2 cup vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • Salt and pepper
  • 2 tablespoons wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon ground cumin
  • Best Couscous
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 head romaine lettuce, torn into bite-size pieces


  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Put shrimp in the pan in a single layer, season with 1/2 teaspoon each salt and pepper, and cook for 2 minutes. Turn and season with 1/2 teaspoon each salt and pepper; cook just until opaque throughout, about 1 minute more. Remove and refrigerate until cool enough to handle. Cut shrimp in half lengthwise.

  2. In a large bowl, whisk together vinegar, mustard, and cumin. Whisking, add remaining 6 tablespoons oil slowly. Add couscous, shrimp, tomatoes, lettuce, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and toss.

Cook's Notes

Shrimp can be a little chewy, especially if they've been frozen. Slice them in half lengthwise against the grain, and they'll have a more tender texture.

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