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This easy and healthy couscous salad is made with baked shrimp, pearl couscous, roasted corn, tomatoes, feta, basil, and arugula. It’s a tossed dinner salad that can be enjoyed warm as a main meal, or as a cold packed lunch. Or, bring it with you to serve at a BBQ, picnic, or potluck party!

Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.

Looking for an easy, versatile dinner salad idea that’s bursting with flavour? This dietitian-designed shrimp and couscous recipe will totally hit the spot.

In this easy summer salad recipe, pearl couscous is paired with roasted corn, roasted tomatoes, and roasted garlic shrimp. Everything then gets tossed with feta cheese, lemon juice, fresh basil, and olive oil. Best part? It comes together in only 40 minutes.

If needed – I’ve also included a few recipe modification ideas for how to make this recipe gluten-free and/or dairy-free, as well as some tips for cooking pearl couscous.

Want more summery dinner recipes with shrimp and shellfish? You may also love this lemon orzo salad with shrimp or this avocado green goddess shrimp & rice bowl!

Closeup overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.

Ingredients Needed

All you need to make this easy couscous recipe are 9 simple, healthy ingredients:

  1. pearl couscous
  2. shrimp
  3. fresh corn
  4. cherry tomatoes
  5. feta cheese
  6. lemon
  7. olive oil
  8. fresh basil
  9. arugula

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. Instead of couscous, this recipe can be served with other grains like pasta, quinoa, or farro. Using quinoa or a certified gluten-free pasta would make this recipe gluten-free.
  2. For a dairy-free version of this recipe, simply omit the feta or swap it with a vegan alternative.
  3. Arugula is optional! You could also stir in other greens, like baby spinach, baby kale, or a spring mix.
  4. If you want to add some other roasted veggies to this dish, I think some roasted bell peppers or zucchini rounds would be amazing, too!
Overhead photo of ingredients in small bowls on a wood cutting board

This Recipe Can Be Enjoyed Warm Or Cold

Feel free to enjoy this recipe immediately, with the warm couscous, shrimp, and roasted vegetables.

Otherwise, you can make this recipe in advance and enjoy it (or the leftovers) cold. It makes a great option for meal prep or a packed work lunch!

TIP: this recipe even makes a great option to bring with you to a BBQ, picnic, or potluck party! It can easily be enjoyed as a side dish/salad at one of these events. Simply increase the recipe as needed.

Overhead photo of roasted corn and cherry tomatoes on a baking sheet.
Overhead photo of roasted garlic shrimp on a baking sheet.

Tips For Cooking Pearl Couscous

  1. Follow the package directions for exact fluid to grain ratios as well as cooking time. Each particular brand of couscous may vary in this regard.
  2. To help prevent the couscous from sticking together, be sure to salt your water and add a splash of oil before cooking.
  3. If you find that your couscous is still a bit sticky, try stirring in some additional olive oil to the cooked grains (like you would with a pot of pasta). Fluffing the grains with a fork will also help!
Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp mixed together in a white bowl.

More healthy recipes with couscous:

Did you give this Couscous Salad with Shrimp, Corn & Feta Recipe a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: Couscous Salad with Shrimp, Corn & Feta

This easy and healthy couscous salad is made with baked shrimp, pearl couscous, roasted corn, tomatoes, feta, basil, and arugula. It’s a tossed dinner salad that can be enjoyed warm as a main meal, or as a cold packed lunch. Or, bring it with you to serve at a BBQ, picnic, or potluck party!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.
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4.89 from 9 votes
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Ingredients

  • 2 cups cherry tomatoes
  • 2 ears of corn, husks removed
  • 1/4 olive oil, divided
  • 1/2 cup pearl couscous, dry
  • Approx. 18 medium shrimp (thawed, deveined, tails + shells removed)
  • 3 cloves garlic, minced
  • 2 cups arugula
  • 1/4 cup feta cheese, crumbled
  • 1 lemon, juice only (or, add the zest if desired!)
  • 5-8 leaves of fresh basil, chopped
  • Salt + pepper, to taste

Instructions

  • Preheat oven to 375F. Line 2 small baking sheets with parchment paper (if desired). Bring water for couscous to a boil.
  • Remove kernels off the ears of corn using a sharp chef's knife. Spread on one baking sheet along with cherry tomatoes. Toss in 1 Tbsp olive oil, salt, and pepper.
  • Spread tomatoes and corn in an even layer, and transfer baking sheet to the oven for 20-25 mins. Toss halfway through and remove when lightly browned and tender – be careful not to burn.
  • Cook couscous on the stove according to package directions.
  • Toss shrimp in 1 Tbsp olive oil, minced garlic, salt, and pepper. Spread in an even layer on a second baking sheet, making sure to leave space in between each piece. Transfer to the oven for 10-12 mins.
  • Remove all ingredients from the oven. Assemble bowls with arugula, cooked couscous, roasted tomatoes + corn, shrimp, crumbed feta, lemon juice, remaining 2 Tbsp olive oil, fresh basil, salt + pepper (as desired). Divide ingredients evenly between servings and enjoy!

Notes

*SERVINGS: this recipe serves 2 as a main meal, but can be served in smaller portions as a side dish/salad!
*MAKE AHEAD: Feel free to enjoy this recipe immediately, with the warm couscous, shrimp, and roasted vegetables. Otherwise, you can make this recipe in advance and enjoy it (or the leftovers) cold. It makes a great option for meal prep or a packed work lunch. This recipe even makes a great option to bring with you to a BBQ, picnic, or potluck party! It can easily be enjoyed as a side dish/salad at one of these events. Simply increase the recipe as needed.
*STORAGE: leftovers of this recipe will keep for about 3 days in the refrigerator. That said, if bringing it to a party, I would recommend making it the day of so it’s at its freshest 🙂
*RECIPE MODIFICATIONS:
  • Instead of couscous, this recipe can be served with other grains like pasta, quinoa, or farro. Using quinoa or a certified gluten-free pasta would make this recipe gluten-free.
  • For a dairy-free version of this recipe, simply omit the feta or swap it with a vegan alternative.
  • Arugula is optional! You could also stir in other greens, like baby spinach, baby kale, or a spring mix.
  • If you want to add some other roasted veggies to this dish, I think some roasted bell peppers or zucchini rounds would be amazing, too!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: corn, couscous, shrimp, tomatoes
Author: Carrie Walder

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