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20-Minute Shrimp and Couscous with Yogurt-Hummus Sauce

8.15

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)

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/ .6 kg 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

Directions

1

Preheat the broiler to high. 

2

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. 

5

Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.

6

Fluff the couscous with a fork. 

7

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.

8

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