Name: 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 cup whole wheat couscous; 1/4 cup dried apricots, 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 pounds medium shrimp, peeled and deveined, tails removed; 1 cup cherry tomatoes, halved; 1/4 to 1/2 teaspoon hot paprika; Juice of 1/2 lemon

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Shrimp and Couscous With Yogurt-Hummus Sauce

20m Easy 97%

CLASS

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.

20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

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