20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) whole wheat coucous |
1/4 cup(s) dried apricots, chopped |
2 tablespoon(s) olive oil |
1/2 cup(s) greek yogurt |
1 tablespoon(s) hummus |
2 tablespoon(s) fresh mint or dill, chopped |
kosher salt |
1-1/4 pound(s) medium shrimp, peeled and deveined, tails removed |
1 cup(s) cherry tomatoes, halved |
1/2 teaspoon(s) hot paprika |
1/2 lemon |
Directions:
1. Directions
2. 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.
3. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
4. 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.
5. 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.
6. Per serving: Calories: 385; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 30 grams; Total carbohydrates: 47 grams; Sugar: 8 grams Fiber: 7.5 grams; Cholesterol: 180 milligrams; Sodium: 950 milligrams
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