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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 lengthwiseagainst the grain, and they'll have a more tender texture.

Cook's Notes

This salad can be assembled an hour or two ahead of time, but add the dressing just before serving so the couscous doesn't soak it all up.

Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
One of the best, most original, recipes I have made. I have used this as a go-to recipe for years. It is easy, quick, can be served cold so is perfect for potlocks/bbqs, and also is healthy! I have used both grape and cherry tomatoes and sometimes sub different types of lettuce depending on what I have on hand. The cumin dressing is so great and really makes this dish!