Lemon & Parsley Shrimp and Couscous Salad

Lemon & Parsley Shrimp and Couscous Salad is a wholesome salad inspired by the Mediterranean salads, perfect for a summer afternoon meal, or served warm for a winter night. 

I was first introduced to pearl couscous, also known as Israeli Couscous, when i saw the awesome pearl pesto salad on the innerchef menu and it was one of the most perfect things i had ever had. And since then i had fallen in love with the concept of these literally pearly couscous, cooked easily, and took whatever flavor you wanted it to, and well it also reminded me of our very own Sabudana. 

Well well, yes i am a Shrimp fan now, so atleast once a week, there has to be some shrimp on the menu, and i personally think shrimp goes brilliantly with grains, like quinoa, barley, or like here, couscous. Technically pearl couscous is a pasta, but since made with durrum wheat, its a good healthy grain addition to pastas. 

I added the shrimps like i absolutely love them, lemon garlic, butter and parsley binds beautiful flavors to the shrimps. I added a pinch of chilli flakes to add that extra kick to it. Some lemon and parsley in the couscous too with finely chopped veggies, like mixed peppers and shallots, it was a fresh and bright salad. I added just a few pomegranate perils to it to cut the chilli hit of the shrimps. 


  • 8-10 jumbo prawns, shelled and deveined
  • 50 gms pearl couscous, cooked
  • 1/4 cup mixed peppers, finely chopped
  • 2 tbsp onion, finely chopped
  • 1+1 garlic clove finely chopped
  • handful of parsley leaves, finely chopped
  • juice of half a lemon
  • salt & pepper
  • 2 tbsp pomegranate arils
  • olive oil
  • few drops of honey


  1. Cook the pearl couscous as per instruction, add to 2 cups of boiling salted water, and let it boil on medium for 10-12 minutes. Drain and cool .
  2. Thaw the prawns, and keep them ready. Heat a pan with some olive oil. 
  3. Add 1 finely chopped garlic clove, salt, few drops of lemon juice and chilli flakes and a few drops of honey.
  4. Add the shrimps and fry for 2-3 minutes on high heat, add 2-3 pinches of finely chopped parsley over it towards the end.  
  5. Remove from heat and let it rest. 
  6. In the same pan as prawns, add a little more olive oil, add the other garlic, and let it fry for 30 secs, add the onions fry for another 30 secs. 
  7. Add the peppers, and fry for another 30 secs. To this add salt, pepper, and lemon juice, and the rest of the parsley. 
  8. Mix well, fry for a minutes, and remove from heat. 
  9. Mix in the shrimps and serve hot or at room temperature. 


  • Add any veggies of your choice. You can add zucchini or asparagus for a variety in taste.
  • Med spices like zumac also go very well in this salad, i didn’t add anything intentionally, as i wanted the flavors to be subtle. 

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