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.)
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside. 
  3. 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. 
  4. 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.