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easy israeli couscous salad recipe

Ancho Roasted Shrimp Couscous Salad

Ancho roasted shrimp couscous salad made with ancho chile seasoned shrimp, fluffy couscous, queso and radishes tossed in a citrus dressing served over leafy greens.
Author Vianney Rodriguez

Ingredients

  • For ancho roasted shrimp:
  • Zest of 1 lime plus juice
  • Zest of 2 lemon plus juice
  • 2 teaspoon salt
  • 3 teaspoon ancho chile powder
  • 1 teaspoon oregano
  • ¼ cup olive oil
  • 2 pounds large shrimp deveined, shelled
  • For dressing:
  • ¼ cup fresh orange juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ¼ cup olive oil
  • Salt and pepper
  • For couscous:
  • 1½ cups Israeli couscous
  • 1½ cups vegetable broth
  • ¼ teaspoon salt
  • For salad:
  • 6 ounces queso ranchero or queso fresco cubed
  • 6 radishes thinly sliced
  • 4 cups leafy green
  • ½ cup fresh cilantro

Instructions

  1. To make roasted shrimp: Preheat oven to 400 degrees. Line a baking sheet with foil. In a bowl whisk together lime zest, lime juice, lemon zest, lemon juice, ancho chile powder, oregano, and olive oil.
  2. Toss in shrimp to coat well. Place shrimp on baking sheet and bake for 8-10 minutes or until shrimp is plump and opaque.
  3. While shrimp is roasting make the dressing: whisk together orange juice, balsamic vinegar, honey and olive oil, season with salt and pepper and set aside.
  4. To make couscous: In a saucepan bring broth and salt to a boil. Stir in couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps and place in a large bowl.
  5. Add roasted shrimp, cubed queso and sliced radishes. Stir to combine. Add half of dressing, stir to coat. Place in fridge until ready to serve.
  6. When ready to serve combine leafy greens and cilantro divide evenly between four plates.
  7. Spoon couscous shrimp salad over fresh greens and serve with additional salad dressing.

Recipe Notes

Serves: 4