The Couscous with Shrimp and Cherry Tomatoes is delicious, especially eaten cold on very hot days. It is very easy and quick to prepare if you buy the precooked one, and you can find it in many versions to satisfy every palate. As for me, I prefer oat or corn couscous because their flavor is very delicate. Today I propose this couscous in a summer version because I only cooked the shrimp and the chickpeas in a glass jar, while the added vegetables are raw. I recommend preparing it the day before to let it soak up the flavors, but I would put the cherry tomatoes and cucumbers only when serving. If you don’t like shrimp, you can opt for clams, mussels, or any other type of fish you like because the result will still be delicious.
For the procedure, I made a short video, to be seen on the pages of Facebook, Instagram, and Pinterest
Here are links to some summer recipes that you will surely love:
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups cooked couscous
- 14 oz shrimp, cleaned
- 1 1/2 cups cooked chickpeas
- 2 cucumbers
- 8 cherry tomatoes
- 2 cloves garlic
- 4 sprigs parsley
- to taste salt and pepper
Tools
- 1 Salad bowl
- 2 Bowls
- 1 Saucepan
- 1 Pan
How to Prepare Couscous with Shrimp and Cherry Tomatoes
To prepare Couscous with Shrimp and Cherry Tomatoes, organize your workspace as usual, with all the necessary tools and pre-measured ingredients.
This way, you will have everything at hand, and your work will certainly be easier and faster.
Clean the shrimp, removing the shell, including the head if they have it, and the intestine.
Score the top of the shrimp with a pointed knife, and remove the black thread using a toothpick.
Rinse them under running water, and plunge them into boiling water, cooking them for about 4/5 minutes.
Turn off the heat, drain them, and sauté them in a pan for another 4/5 minutes, along with chopped garlic, parsley sprigs, and a generous tablespoon of extra virgin olive oil.
In the meantime, put the couscous in a bowl and prepare it according to the package instructions: it is very important to follow the instructions of the product you purchase.
Usually, as in my case, I first put a tablespoon of oil, fluffed it up, and then added boiling water equal to the weight of the couscous.
I covered it for 5 minutes, then added another tablespoon of oil and fluffed it up again.
Chop the cherry tomatoes and cucumbers into small pieces and put them in a large bowl with the chickpeas, seasoning them with two tablespoons of extra virgin olive oil, salt, and pepper.
Place the couscous in a serving salad bowl and mix it with all the prepared ingredients.
Serve your Couscous with Shrimp and Cherry Tomatoes at room temperature or cold, straight from the refrigerator.
Tips, Variations, and Storage
The Couscous keeps perfectly in the refrigerator for a few days, but closed in an airtight container made of either glass or ceramic.
I recommend preparing it at least a day ahead, so it soaks up the flavors well.
Then serve it either slightly warmed or cold from the refrigerator.
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