20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

Serves: 4

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.)

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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
kosher salt
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.

Source: foodnetwork.com

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