Shrimp & Crisp Veggie Couscous Salad
with Bell Pepper, Cucumber, Tomatoes & Lemon-Herb Vinaigrette
- Shellfish
- Wheat
For this bright, satisfying dinner, plump ranch-seasoned shrimp are tossed with springy couscous and crisp raw veggies—bell pepper, cucumber, and juicy tomatoes—adding crunch, freshness, and color. It’s all brought together with a zesty lemon-herb vinaigrette, bringing freshness and a hint of tang to complement the sweetness of the shrimp.
Ingredients
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Ranch Spice
1 unit
Mini Cucumber
1 unit
Red Onion
1 unit
Veggie Stock Concentrate
4 ounce
Grape Tomatoes
¾ cup
Israeli Couscous
(Contains: Wheat)
5 teaspoon
Red Wine Vinegar
1 unit
Green Bell Pepper
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine couscous, stock concentrate, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 10-12 minutes. • While couscous cooks, zest and quarter lemon. Halve tomatoes. Core, deseed, and dice bell pepper into ¼-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Halve, peel, and dice onion into ¼-inch pieces until you have ½ cup (1 cup for 4). • Once couscous is done, drain off any excess water if necessary. Stir in 1 TBSP olive oil (2 TBSP for 4), a squeeze of lemon juice, salt, and pepper.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of olive oil in large pan over medium-high heat. Add shrimp, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 2-4 minutes
• In a large bowl, whisk together lemon zest, vinegar, remaining Ranch Spice, 1 TBSP olive oil, juice from three lemon wedges, salt, and pepper (2 TBSP olive oil and juice from six lemon wedges for 4 servings).
• To bowl with dressing, add tomatoes, bell pepper, cucumber, onion, shrimp, and couscous. Toss until evenly coated. • Divide couscous salad between shallow bowls and serve. TIP: For best results, refrigerate at least 30 minutes before serving!
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the fresh, light taste, though some found the ranch seasoning overpowering or off-putting.
- Ease of prep: Quick and easy to make, with several mentioning it's perfect for summer or as a cold dish 🍲.
- Suggestions: Consider reducing onion and bell pepper; some recommend adding feta cheese for extra flavor.
- Portions: Generous servings; many had enough for leftovers or found it even better the next day.
- Texture: Customers loved the crunchy vegetables, but a few preferred cooked veggies over raw.
Reviews from our home cooks
The meal was very light but filling. Enough shrimp to be filling. And the combination of ingredients was delightful. I was pleasantly surprised. I always go for different and unusual pairing that i am not use to and HelloFresh never let me down.
My daughter loved this! The lemony crisp cucumber salad paired deliciously with the shrimp
Easy to make refreshing salad. A little skimpy with the shrimp.
Loved the freshness and simplicity of this meal. Especially liked this type of couscous.
Delicious, tasty. Light meal. Crunchy vegetables. Shrimps are fresh and delicious.
Perfect. But I do wish the couscous was small teeny tiny couscous instead of the larger balls
I had to change this recipe around since I don't eat raw onion. I didn't realize the onion would be raw at first. This is what I did: I cooked the shrimp as called for. I made the couscous as directed. I cut up all the vege. I removed the shrimp from the pan and kept it warm. I then added a bit more olive oil and when it was hot, I added all the vege (except the cucumber bc it was a bit soft) and the powdered ranch which, I was surprised, didn't have any noticeable flavor. Covered that pan and when the vege had softened, put them on a plate with couscous on the side. I should have given the shrimp another 90 seconds, but overall, everything was delicious.
This might have been better if the green peppers and red onions were sautéed. I get the "crisp veggies" part, but the red onions were a little too hot to be raw.
The onions need to be decreased by 3/4. They were overpowering. And the ranch seasoning on the shrimp needs to be decreased by 1/2. This would make there recipe better and more family friendly
Don't really like couscous. The flavoring of the shrimp was good. Won't order again. Too high sodium, calories and carbs.
