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Grilled Chimichurri Shrimp and Couscous Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A vibrant and fresh salad combining grilled shrimp, vegetables, and a zesty chimichurri sauce, perfect for a light and flavorful meal.

Ingredients

Herbs and Aromatics

  • 1 cup Parsley, fresh leaves (a generous handful)
  • 0.5 cup Mint, fresh leaves
  • 3 tbsp Lemon juice (about 1.5 lemons)
  • 0.25 cup Olive Oil
  • 2 cloves Garlic
  • 0.5 tsp Chili Flakes
  • 0.5 tsp Salt (adjust per taste)
  • 0.5 lbs Shrimp, 10-12 counts (cleaned and shelled)
  • 0.5 lbs Asparagus (trimmed, quartered)
  • 1 red bell pepper Red Bell Pepper (thin sliced, seeds discarded)
  • 0.5 lbs Couscous, pearl or Israeli

Oil Spray

  • Oil spray for grill

Salt

  • to taste Salt

Instructions 

  • Bring water to a boil, add salt, and cook couscous until al dente (7-10 minutes). Drain and transfer to a bowl.
  • In a food processor, blend all chimichurri ingredients until smooth. Mix half into the couscous.
  • Preheat grill, season shrimp and vegetables with salt, spray with oil, and grill until cooked (1-2 minutes per side). Chop vegetables and add to couscous bowl.
  • Toss everything together, top with remaining chimichurri, and serve cold or at room temperature.

Notes

For extra flavor, let the salad sit for 10 minutes before serving.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Argentinian
Keyword: Chimichurri, Couscous, shrimp