Shrimp, Snap Pea and Couscous Salad

1/4 pound large shrimp, peeled and grilled
2 tablespoons olive oil
2 cloves garlic, or 2 teaspoons, minced
8 oz. snap peas or 2 cups
1 cup fresh tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 tablespoons lemon juice
2 teaspoons dill
6 oz. feta cheese
1 cup couscous, uncooked
3/4 cup boiling water
1/2 teaspoon salt
baby greens such as mesclun mix

Slice the shrimp in half lengthwise.  In a medium bowl pour boiling water over the couscous and salt.  Stir gently with a fork and cover for 5 minutes.  Heat a large sauté pan over medium high heat.  Add the olive oil and garlic to the pan and sauté 30 seconds.  Add the snap peas, dill and salt and pepper and sauté 1 minute.  Add the white wine and lemon juice and sauté another 2 minutes.  Remove from heat and stir in the shrimp and tomatoes.  Separate the grains of couscous with a fork and spoon over a bed of baby greens.  Spoon the shrimp mixture on top of the couscous then crumble feta cheese on top and serve.

Serves 4


  • Karen
    June 13, 2011 at 5:03 pm

    Hello, I just discovered your blog. The shrimp, pea and couscous sounds like a wonderful summer meal if Maine ever turns warm enough to sit outside.

    This time last year we were in your lovely town to celebrate my birthday…the weather was perfect.

  • Annie Mahle
    June 15, 2011 at 11:27 am

    Even though when I was out for a run yesterday I saw smoked curling from more than one chimney, I’m sure it won’t be long before we are all panting and wishing for a fan! I hope you like this recipe, let me know how it turns out.

    • Karen
      June 15, 2011 at 5:13 pm

      Finally a sunny day. We are having company driving up for a visit on Sunday and I am planning on serving your dish along with grilled Greek chicken.


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