Mediterranean Shrimp Pasta Salad
Servings 6
Ingredients
Red chermoula
- ¾ cup roasted red peppers coarsley chopped
- ¾ cup cilantro
- ¾ cup parsley
- 3 tablespoons lemon juice
- 4 garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ cup extra virgin olive oil
- salt and pepper
Pasta salad
- 1 pound shrimp peeled, deveined
- ½ medium red onion sliced
- 2 tablespoons butter
- 1 ½ cups dry pearl couscous
- 2 cups water
- ½ teaspoon salt
- 1 pint cherry tomatoes halved
- 1 cup diced cucumber
- ½ cup crumbled feta
- ½ cup chopped dates
- ¼ cup chopped mint
- ¼ cup toasted pine nuts
Instructions
- Make red chermoula sauce. Combine roasted red peppers, cilantro, parsley, lemon juice, garlic, smoked paprika, cumin, and coriander in a food processor. While the machine is running, slowly add extra virgin olive oil. Pulse until well combined. Season sauce with salt and pepper.
- Toss shrimp and red onion with ½ cup chermoula, reserving the remaining sauce. Let sit for 10 minutes.
- Melt butter in a large saucepot over medium heat. Add pearl couscous, stirring to coat. Toast for 2 minutes or until couscous is golden brown. Add water and salt and bring to a boil. Cover the pot, reduce heat to low and simmer for 10 minutes or until all of the water has evaporated. Let sit for 5 minutes. Remove the lid and fluff with a fork. Let cool slightly.
- Meanwhile, preheat a grill pan over medium-high heat. Lay shrimp and red onion in an even layer and cook until shrimp is pink and onion is tender. Remove from heat.
- Combine couscous, shrimp, red onion, cherry tomatoes, cucumber, feta, dates, mint, and pine nuts in a large bowl. Pour ¾ of the remaining chermoula sauce, tossing to coat. Season with salt and pepper and add more chermoula if desired. Serve warm or cold.
Notes
You can prepare the red chermoula sauce up to 3 days in advance.
