Sunday dinner: Shrimp, green bean and couscous salad

A versatile salad that includes several filling ingredients in one dish is perfect for Sunday dinner!

A one-dish meal for Sunday dinner is a convenient way to go! This recipe for shrimp, green bean and couscous salad has all the bases covered and tastes great, especially when coated in a tangy Dijon vinaigrette dressing. This salad is meant to be served chilled, but you could certainly serve it warm if you’d like.

Shrimp, green bean and couscous salad recipe

Serves 4

Ingredients:

For the dressing

• 1 tablespoon Dijon mustard
• 1-1/2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

For the salad

• 2 cups couscous
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 pound frozen, precooked shrimp, thawed and tails removed
• 2 cloves garlic, minced, divided
• 2/3 pound green beans, trimmed
• 1/8 teaspoon salt, plus extra to taste
• 1/8 teaspoon ground black pepper, plus extra to taste

Directions:

For the dressing

1. Add all the ingredients to a bowl and whisk to combine. Taste and adjust the seasoning as needed.
2. Refrigerate until ready to use.

For the salad

1. Add 2-1/2 cups water to a large saucepan and bring it to a boil. When boiling, add the couscous and the butter, cover and simmer for 8-10 minutes. Fluff with a fork when done and set it aside.
2. Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add the shrimp and cook for 3 minutes or until they turn pink. Add in half the garlic, stir all the ingredients together, then transfer to a bowl and set it aside.
3. Add the green beans, salt and pepper to the skillet. Cook for just a few minutes until the beans are warmed through and turn bright green.
4. Toss the shrimp back into the skillet with the green beans and add in the remaining garlic. Toss to combine. then remove from the heat.
5. Add the shrimp and green bean mixture to a large bowl. Add the couscous to the bowl and toss to combine. Season with added salt and black pepper, to taste.
6. Drizzle in the dressing, a little at a time, until it’s coated to your liking. Refrigerate for at least 30 minutes and toss before serving.

Try this one-dish salad wonder!

More Sunday dinner recipes

Teriyaki pasta salad with beef
Pasta with arugula pesto and grilled chicken
Pasta with sausage, spinach and creamy Gorgonzola