Try this protein-forward Shrimp Pearl Couscous Salad, made using fresh herbs, citrus, seasoned shrimp, and chickpeas for a jam-packed salad that screams spring. Never boring, the tender, seasoned couscous and shrimp, veggies, and aromatic herbs can bring your family running to the kitchen after a day of play.

To find more light spring recipe ideas, visit SuccessRice.com.

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Shrimp Pearl Couscous Salad

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4

• 1 bag Success Pearl Couscous
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon seasoned salt
• 4 tablespoons olive oil, divided
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup red onions, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 cup feta, crumbled

Prepare pearl couscous according to package directions.

In a medium bowl, toss shrimp with seasoned salt. 

In a large saucepan over medium-high heat, heat 1 tablespoon oil. Add shrimp and cook 5 minutes. If necessary, cook in batches to avoid overcrowding the pan.

In another large pan, heat 1 tablespoon of oil over medium heat. Add chickpeas and cook 8 minutes until crispy and golden, tossing often. Add garlic powder, onion powder, paprika, and salt. Toss to fully coat and cook 2 minutes.

In a large bowl, combine pearl couscous, shrimp, chickpeas, cucumbers, tomatoes, basil, red onion, dill, lemon juice, and remaining olive oil. Toss to combine. Garnish with feta.