Categories: On The Go

Shrimp and Couscous with Yogurt-Hummus Sauce

Total duration: 20 minutes

Preparation time: 10 minutes

Cooking time: 5 minutes

Duration in between: 5 minutes

This meal equals to four servings

Nutritious Value (per serving)

  • Calories: 385
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Cholesterol: 180 mg
  • Sodium: 950 mg
  • Carbs: 47 g
  • Fiber: 7.5 g
  • Protein: 30 g
  • Sugar: 8 g


  • One cup of whole wheat couscous
  • 1/4 a cup of dried chopped apricots (or golden raisins)
  • Two tablespoons of olive oil
  • Half a cup of yogurt
  • One tablespoon of prepared hummus
  • Two tablespoons of chopped fresh mint or dill
  • Kosher salt
  • 115 grams of peeled and deveined shrimp, with tails removed
  • One cup of halved cherry tomatoes
  • 1/4 to 1/2 a teaspoon of hot paprika
  • Juice of half a lemon

Preparation and cooking instructions

– Preheat the broiler to high and combine the couscous, apricots and one tablespoon of the olive oil in a bowl.

– Add one and a quarter cups of 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 one to two tablespoons of water in another bowl, add salt and set aside.

– Toss the shrimp, tomatoes, the remaining one tablespoon of olive oil and paprika together, then spread out on a baking sheet and broil until the shrimp is dense and cooked through, about 4 minutes, afterwards, sprinkle the lemon juice all over.

– Fluff the couscous with a fork and divide the shrimp and couscous among 4 plates.

– Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce then serve the shrimp and couscous with the sauce.

Published by