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Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Servings 4 people


  • 1 cup dry couscous
  • 2 peaches, pitted and sliced into ¼-inch thick pieces
  • 6 tablespoons extra virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • ½ teaspoon garlic powder
  • salt and pepper
  • 3 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1.5 teaspoons honey (or more, if you like a sweeter dressing)
  • 3 packed cups baby arugula
  • 1/2 cup crumbled feta cheese
  • 2 peeled and pitted avocadoes, cubed


  • Cook the couscous according to package directions.
  • Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper.
  • Meanwhile, heat a grill pan over medium-high heat. Once hot, add the peaches and grill for 2 minutes per side. Set aside. Add the shrimp and cook for 3 minutes, flip and cook another 2 minutes or until C-shaped and opaque.Remove from heat and set aside. Set the peaches on a cutting board and chop into ½-inch pieces and set aside (this is optional, but I prefer my peaches chopped in salads so each bite has a little bit of peach!)
  • In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, red pepper flakes, Dijon mustard, honey, and season with salt and pepper. Taste and if too tangy, add more honey and whisk again. Add the cooked couscous, arugula, half of the feta, and toss to combine.  Divide the salads into bowls, top with cooked shrimp, peach slices, avocado, and remaining feta. Serve.