Mediterranean Shrimp and Couscous Dinner Salad

Especially on a warm summer night when it’s just too hot to heat up the kitchen. This salad would make a great dinner just about any night of the week, all year around. It’s easy enough to make on a busy week night, as well as a great starter to serve to guests at a dinner party. You can make all the components and put them in the refrigerator, then put the entire salad together at the last minute.

We are sure you will enjoy this salad dressed with our delicious vinaigrette, which is the perfect blending of aged pomegranate balsamic vinegar and premium organic extra virgin olive oil that has been infused with the flavor and aroma of Kalamata olives. This vinaigrette isn’t to die for, it’s to live for!

So, if you don’t already own a bottle of our vinaigrette, you really should. Just contact us and we will make sure your order is handled poste haste.

Mediterranean Shrimp and Couscous Dinner Salad

Pomegranate Balsamic Vinaigrette

It’s also mixed with extra virgin olive oil that has been infused with all of the natural flavor and aroma of ripe kalamata olives!


  • 4oz bag of baby mixed salad greens
  • 2 Tbs (or more to taste) Amoretti Premium Pomegranate Balsamic Vinaigrette
  • 1½ lb medium shrimp, peeled and deveined, retain shells
  • 2 cups water
  • 1 cup uncooked couscous
  • 1 small shallot, chopped
  • 2 garlic cloves, minced
  • 2 Tbs light tasting olive oil, divided
  • ½ cup white wine
  • 2 Roma tomatoes, seeded and diced
  • ½ cup Kalamata olives, pitted and halved
  • 2 medium scallions, sliced on the bias, white and green parts
  • 2 Tbs capers, rinsed and drained
  • ½ cup crumbled feta cheese
  • 2 tsp fresh oregano, chopped


Heat 1 Tbs light tasting olive oil in a skillet over medium-low heat. Add the shrimp shells and toss well. Sauté the shells for 3 minutes. Add 2 cups of water to the shells and simmer for 10 minutes. Pour the shrimp stock through a mesh strainer into a saucepan, pressing down on the shells until all of the liquid is extracted. Bring shrimp stock to a boil, remove from the heat and stir in the couscous. Cover the saucepan and let the couscous stand for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.

In a skillet, sauté the shrimp, shallot and garlic in 1 Tbs light tasting olive oil, until the shrimp turn pink. Remove the shrimp mixture from the heat.

Combine the white wine, tomato, olives, scallions, and capers in a small bowl and toss to combine.

To assemble the salad, place the baby greens in a salad bowl and dress them with the Amoretti Premium Pomegranate Balsamic Vinaigrette, fold the tomato and olive mixture into the couscous, add the couscous and tomato olive mixture to the dressed greens and toss.

Add the shrimp mixture to the baby greens and sprinkle the salad with the feta cheese and the oregano.

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