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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Couscous salad with tarragon roast shrimp

Couscous Salad with Tarragon Roasted Shrimp

Posted by: ari | well seasoned

This easy couscous salad with tarragon roasted shrimp is light, refreshing, and particularly good if you want to make it ahead of time and serve later in the day. Toss fluffy Moroccan couscous with a tarragon vinaigrette, then stir in red onion, tomatoes, slivered almonds, and fresh chives. Top with quick roasted shrimp for a simple, light lunch or dinner!

recipe +-

Posted by: ari | well seasoned
Couscous salad with tarragon roast shrimp
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5 from 1 vote

Couscous Salad with Tarragon Roasted Shrimp

This easy couscous salad with tarragon roasted shrimp is light, refreshing, and particularly good if you want to make it ahead of time and serve later in the day. Toss fluffy Moroccan couscous with a tarragon vinaigrette, then stir in red onion, tomatoes, slivered almonds, and fresh chives. Top with quick roasted shrimp for a simple, light lunch or dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: how to cook couscous, oven roasted shrimp, tarragon shrimp
Servings: 4 servings
Calories: 667kcal
Author: ari | well seasoned

Equipment

  • Medium saucepan
  • Rimmed baking sheet

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

  • 1 ¼ 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 for serving
  • Lemon wedges for serving

For The Shrimp

  • 1- 1 ¼ lb extra large or jumbo shrimp peeled and deveined (tails on or off)
  • 1 Tbsp extra virgin olive oil
  • ½ tsp Kosher salt
  • 1 Tbsp finely chopped tarragon

Instructions

  • Make the salad dressing. Combine olive oil, sherry vinegar, chopped tarragon, Dijon mustard, Kosher salt, and black pepper in a measuring cup, then whisk to combine.
    Tarragon vinaigrette
  • 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 water, olive oil, and Kosher salt in a medium saucepan, then bring to a boil. Stir in the 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!)
    Cooked Moroccan couscous in a saucepan
  • Dress the couscous salad. Add slivered almonds, red onion, 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, make the tarragon shrimp.
    Adding vinaigrette to couscous salad
  • Season the shrimp. Preheat an oven to 425 F. Place shrimp on a rimmed baking sheet, then toss with olive oil, Kosher salt, black pepper, and 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.
    Tarragon roasted shrimp on a baking sheet
  • To serve: place a few big spoonfuls of couscous salad on a plate, then top with a couple of roasted shrimp. Garnish with additional chives or tarragon, a drizzle of olive oil, a generous pinch of flaky sea salt, and lemon wedges. Best served at room temperature or cold.
    Couscous with tarragon roast shrimp in a bowl

Notes

  • Note: if you don't love the taste of raw red onion, you've got a couple options. Either substitute with 2 scallions, ½ a head of fennel, or use 1 small shallot instead (all thinly sliced).
  • Israeli couscous (or pearl couscous) can absolutely be used here! Bring 1 ½ cups water to a boil with Kosher salt. Add pearl couscous, stir, then reduce heat to a simmer and cover. Cook for 15 minutes. Drain off any excess water.
  • Tarragon substitute: you can use fresh basil, dill, or oregano -- they are absolutely not the same flavor, but they all work here.
  • If you have tarragon vinegar, feel free to substitute that for sherry vinegar in the vinaigrette!

Nutrition

Calories: 667kcal | Carbohydrates: 40g | Protein: 61g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 643mg | Sodium: 2877mg | Potassium: 610mg | Fiber: 4g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 21mg | Calcium: 470mg | Iron: 8mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!