20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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 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:
1. 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.
2. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
3. 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.
4. 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.
|
|