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 Ingredients 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…

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

Ingredients

  • 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.

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Published by
Eafa