Best enjoyed just slightly warm, pearl couscous is a tiny pasta made from semolina flour. Also known as Israeli couscous, it's much larger than its Mediterranean counterpart and adds a tender bite to this bright salad with dill-infused shrimp. We toss it with a lemon and oregano dressing, along with fresh spinach, tomato, and feta cheese for a perfect low-cal meal that's quick and easy.
Add couscous to boiling water and cook until tender, 7-10 minutes. Remove from burner and drain in wire-mesh strainer. Rinse couscous briefly under cold running water and set aside to come to room temperature. While couscous cooks, prepare ingredients.
Prepare the Ingredients
Stem and coarsely chop dill. Halve grape tomatoes. Rinse peas under warm water if still frozen. Trim and slice radish as thinly as possible. Mince garlic. Zest lemon, halve, and juice. Rinse shrimp, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Prepare the Dressing
Combine 1 tsp. lemon zest, garlic, oregano, 2 Tbsp. lemon juice, 2 Tbsp. olive oil, ¾ tsp. salt, and ½ tsp. pepper in a large mixing bowl. Set aside to allow flavors to marry.
Cook the Shrimp
Place a large pan over medium-high heat. Add 1 tsp. olive oil and shrimp to hot pan. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Sprinkle with dill and remove from burner.
Assemble the Salad
To bowl with dressing, add couscous, grape tomatoes, peas, radish, and spinach. Stir to completely coat ingredients.
Plate the Dish
Place salad on a plate. Top with shrimp and garnish with feta cheese.