It’s summer, so I’m still looking at recipes that are sensible in the heat and help use up the insane amount of mint growing around my house. This fit the bill nicely: it can be eaten at room temperature, doesn’t require the oven, and has a delicate flavor from the mint, saffron, and cumin.

This recipe is based on one found in Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-And-Match Dressings by Joyce Goldstein. The original version calls for grilling the shrimp and doing a few extra steps, which I’ve simplified to make it easier to throw together on a weeknight.

If you really want to grill the skewers, follow the recipe below but soak at least 8 wooden skewers in advance, then skewer the shrimp and grill until it’s cooked through.

I also used pearl couscous because I love the texture of it. If you prefer, you can use the standard tiny-grain couscous.

If you don’t want to make the mint vinaigrette, you can swap in another vinaigrette or simple Italian dressing. I’d still recommend adding some mint if you have it, or maybe some small salad greens to make it even more salad-y.

1 c. mint vinaigrette (other vinegar-based salad dressing)
32 medium-to-large raw shrimp, peeled and deveined
1/4 tsp. crushed saffron threads
1 1/8 c. water
2 c. couscous
3 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. cumin
1 red onion, finely minced
4 celery stalks, chopped
1 c. slivered almonds, toasted
Moroccan oil-cured olives for garnish

In a shallow container, toss 1/4 c. of the vinaigrette with the shrimp and marinate for 30-60 minutes.

Meanwhile, in a saucepan, combine the water, couscous, saffron, cumin, and 2 tbsp. of the olive oil. Bring to a boil. If using regular couscous, remove from heat as soon as it boils. If you’re using pearl couscous, cook for 8 minutes. Remove from heat.

Heat a skillet on medium heat with the remaining 1 tbsp. olive oil. Sauté the shrimp until it browns on both sides.

In a salad bowl, toss the onion, celery, almonds, couscous, and 1/2 c. vinaigrette. Top with the shrimp, drizzle with the last 1/4 c. of vinaigrette, and garnish with olives.

Serve warm or at room temperature.