20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)
|1 cup||whole wheat couscous|
|1/4 cup||dried apricot, chopped (or golden raisins)|
|2 tablespoons||olive oil|
|1/2 cup||2-percent plain greek yogurt|
|1 tablespoon||prepared hummus|
|2 tablespoons||chopped fresh mint or dill|
|1 1/4 pound||medium shrimp, peeled and deveined, tails removed|
|1 cup||cherry tomato, halved|
|1/4 to 1/2||teaspoon hot paprika|
|juice of 1/2 lemon|
Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.