Shrimp and Couscous Salad

This Mediterranean inspired salad is served cold and can be prepared in advance and kept in the refrigerator until your guests arrive. You can adjust the portion size to make this an appetizer or a dinner and because there is no mayonnaise in this recipe it is great for outdoor parties in the summertime. If you leave out the shrimp and bacon and substitute vegetable broth, this recipe is good for your “Vegetarian friends” or you can tell them to stay home. Sorry I didn’t mean to offend anyone but I love bacon and shrimp!

Saute  peppers, onions and garlic in oil over high heat for 4 minutes until tender.

Add shrimp to pan and cook untill they turn pink (about 3 minutes).

Remove shrimp from the pan to a plate and place shrimp in the refrigerator to chill about 15 minutes.

After removing shrimp from the pan set sautéed peppers and onions aside.

Dice mangos into small pieces and set aside.

Dice tomatoes, slice scallions, chop the mint leave then set aside.

Toast sesame seeds to a golden brown in a dry pan and set aside then whisk the ingredients for the dressing together and set aside.


3 tbsp  Lemon juice (about 1 lemon)

3 tbsp vegetable oil

1 tsp brown mustard

1/4 tsp sesame oil

1 tbsp soy sauce

1 tbsp honey

salt and pepper to taste

Place couscous in a sauce pan with oil on low heat and cook for 3 minutes to give it light golden brown then add chicken broth to pan and raise heat to high and bring to a boil.When broth begins to boil, stir and adjust heat to low.  Cover pot and cook for 12 minutes stirring occasionally. When couscous is done place into large mixing bowl.

Add reserved scallions,mint, mango, tomato, sesame seeds,the peppers and onions from the pan and the dressing. Stir to combine.

Spoon mixture into molds.

Then flip the mold onto the plate.

Top with watercress, bacon and feta cheese.

Place shrimp on top then refrigerate at least 1 hour before serving.


1 cup couscous

1 tbsp vegetable oil

2 cups chicken broth

1 cup diced red onions(small)

1/2 cup diced green peppers (small)

2 tbsp diced garlic

vegetable oil to use for saute

1 pound peeled and deveined shrimp

1 cup diced mango

1/2 cup diced tomatoes (seeds removed)

1/2 cup scallions (thinly sliced)

1/4 cup sesame seeds

1/4 cup chopped mint

1/2 cup crispy bacon bits ( about 6 slices)

1 cup watercress leaves or micro-green of choice for garnishing

1/2 cup feta cheese crumbles

lemon wedges for garnish


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

One Response to Shrimp and Couscous Salad

  1. barbarann says:

    This sounds delicious–and easy, too. 🙂


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