20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
shrimp, tomatoes, yogurt, apricots, mint, juice, hummus, paprika
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 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 Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions for 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce Recipe
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. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside. 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. 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.
Read the full directions on Food Network
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