If you’re looking for a dish that feels both effortless and elegant, this couscous salad with tarragon shrimp more than delivers. The Moroccan couscous is light and fluffy, layered with fresh herbs and vegetables, while the shrimp are quickly sautéed with fragrant tarragon for a subtle aromatic finish.
It’s the kind of recipe that works just as well for a casual weeknight (the couscous cooks in 5 minutes, not a typo!) as it does for entertaining. And because both couscous and shrimp can be enjoyed at room temperature or cold, it’s easy to make in advance if you’re looking for a new meal prep lunch idea.
(Hello from the future! It is now 2026.) I know we don’t like to talk about the Covid-era where we were all hiding away in our homes, but this couscous salad with shrimp was brought to life then, and has remained a staple ever since.
The short background: I was teaching virtual live cooking classes at the time, and this quickly became the most popular recipe of the bunch! Y’all are my people, cause it seems everyone wants more easy, elevated shrimp recipes.
A Couple Quick Ingredient Notes
Everything is interchangeable. And I know not everyone loves tarragon with its subtle fennel and anise flavor as much as I do.
✓ If you don’t have (or don’t like) tarragon, fresh basil, dill or oregano are all wonderful.
✓ Any light vinegar will work. I do not recommend balsamic, which would overpower the other flavors.
✓ Customize the added veggies to your liking.
Make The Dressing First
The reason I recommend that you do this is so that the raw red onion can hang out in the vinegar dressing while everything else is prepared. This really tames the intensity, which I find helpful. I often make this with shallots instead!
Oven Roasting Is More Flavorful Than Boiling or Steaming
You can remove the tail either before or after cooking (your choice!), but I strongly recommend oven-roasting the shrimp instead of boiling or steaming. They end up with so much more flavor and really absorb the tarragon (versus tossing them with tarragon after cooking).
I used to leave the shrimp whole (old photos…), but it makes more sense to chop them into bite-size pieces before being tossed into the salad.
Not a fan of shrimp? Attendees from my virtual cooking classes have made this salad with rotisserie chicken and grilled salmon to rave reviews!
Feel free to use any other grain if you’re not into couscous or even looking for something gluten-free (which couscous is not).
Ideal For Summer Cookouts & Large Gatherings
This is one of my favorite dishes to make for entertaining because (1) it scales easily, and (2) it can be enjoyed at any temperature. Because there’s not a lot of green in this recipe, I’ll often make a double batch of my creamy, no-cook broccoli salad and a pasta salad with kale and Caesar (both hold up really well) and then everyone is happy!
It’s fresh, flavorful, and guaranteed to impress without much effort. Add this to your menu rotation and be sure to let me know what you think!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
30-Minute Couscous Salad with Tarragon Roasted Shrimp
Video
Equipment
Ingredients
For the Dressing
- ¼ cup extra virgin olive oil
- 2 Tbsp sherry vinegar
- 2 Tbsp finely chopped tarragon
- ½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
For the Salad
- 1¼ cup water
- 1 Tbsp extra virgin olive oil, plus more for serving
- ½ tsp Kosher salt
- 1 cup Moroccan couscous
- ¼ cup slivered almonds
- 1 large tomato, cut into small chunks
- ¼ medium red onion, thinly sliced
- 2 Tbsp chives, finely chopped
- Flaky sea salt
- Lemon wedges
For the Shrimp
- 1-1¼ lb extra large or jumbo shrimp, peeled and deveined (tails on or off)
- 1 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 1 Tbsp finely chopped tarragon
Instructions
- Make the salad dressing. Combine ¼ cup olive oil, 2 Tbsp sherry vinegar, 2 Tbsp chopped tarragon, ½ tsp Dijon mustard, ½ tsp Kosher salt, and ¼ tsp black pepper in a measuring cup, then whisk to combine.
- Optional: Add the onions. Raw red onions can have a sharp bite. To lessen their intensity, add the thinly sliced onion directly to the salad dressing while you make the couscous.
- Make the couscous. Combine 1¼ cup water, 1 Tbsp olive oil, and ½ tsp Kosher salt in a medium saucepan, then bring to a boil. Stir in 1 cup couscous, then remove from heat and cover tightly. Let the couscous sit undisturbed for 5 minutes, then fluff with a fork. Transfer couscous to a large bowl. (You can also mix everything right in the saucepan!)
- Dress the couscous salad. Add ¼ cup slivered almonds, red onion, 2 Tbsp chives, and chopped tomato, then pour the vinaigrette over the couscous. Stir to thoroughly coat, then taste and adjust seasoning as needed. Allow to cool to room temperature before serving. Meanwhile, cook the shrimp.
- Season the shrimp. Preheat an oven to 425°F (220°C). Place shrimp on a rimmed baking sheet, then toss with 1 Tbsp olive oil, ½ tsp Kosher salt, ¼ tsp black pepper, and 1 Tbsp chopped tarragon. Make sure shrimp are in a single layer.
- Cook the shrimp. Roast until just pink and opaque, 8-10 minutes. Shrimp can be served hot, room temperature, or cold.
- Chop the shrimp. Once cool enough to handle, remove and discard the tails, then chop into bite-size pieces. I like to stir the shrimp directly into the couscous, but you can pile on top if preferred.
- To serve: Divide the couscous between bowls, then drizzle with a little olive oil garnish with chives or tarragon, and finish with a pinch of flaky sea salt. Serve at room temperature or cold with lemon wedges on the side.
Notes
- Onion swap: Don’t love raw red onion? Use 2 scallions, ½ head thinly sliced fennel, or 1 small shallot instead.
- Pearl couscous: Bring 1½ cups salted water to a boil, add Israeli (pearl) couscous, cover, and simmer 15 minutes. Drain excess water.
- Herbs & vinegar: Swap tarragon with basil, dill, or oregano. Tarragon vinegar can replace sherry vinegar.
Okay this was SO easy, SO simple, and So delicious. I made a few subs just based on what I had on hand and it was still so good. Will definitely be making over and over and telling all my family and friends.
Yes yes yes, 100x yes! My absolute current favorite way to enjoy shrimp! I rarely let anyone else touch the leftovers, they are all MINE lol! xo, Ari
My wife and I immensely enjoyed the tarragon cous cous shrimp dish. I learned a few things from this dish. The first was the shrimp tarragon combination, superb! Second was the sherry vinegar which added a nice complexity. I have always enjoyed the quick prep of couscous, but this recipe brought it to another level. This is a keeper recipe.
Yesss! This is for sure one of the recipes I’ve made ‘more times than I can count’ from the blog. That combination of ingredients, especially the tarragon, gets me every time. Thanks so much, Craig!