Shrimp & Crisp Veggie Couscous Salad
with Bell Pepper, Cucumber, Tomatoes & Lemon-Herb Vinaigrette
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Dec 2025- Flavor: Many enjoyed the fresh, tangy flavors, though some found the ranch seasoning overpowering; consider using half the amount.
- Ease of prep: Quick and easy to make, with several mentioning it's perfect for hot days or picnics.
- Suggestions: Try chilling for 30 minutes before serving for best results; some recommend adding feta cheese for extra flavor.
- Leftovers: Several noted it tastes even better the next day, especially when served cold.
- Veggies: Some found the raw onion and bell pepper too strong; consider sautéing or reducing quantities to taste.
