We like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.

  • Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.

  • Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.


Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.

Nutrition Facts

3 oz. shrimp & 1 cup couscous salad
478 calories; fat 18g; cholesterol 159mg; sodium 236mg; carbohydrates 52g; dietary fiber 6g; protein 28g; sugars 1g; saturated fat 2g; vitamin a iu 1145IU; potassium 365mg.