20-Minute Shrimp and Couscous with Yogurt-Hummus
Cameo Culinary Club - 20-Minute Shrimp and Couscous with Yogurt-Hummus
My friend Isabelle recently invited me over and made a meal so transcendent it requires the creation of a new word to do it justice. I'm thinking of a cross between divine and sumptuous—dumptuous? Hmm… I'll have to work on that. In the meantime, I'm sharing this delish recipe with you, and I guarantee you'll be inspired to invent your own words of praise after you devour this light, dreamy dinner.
Although couscous originated in North Africa, today it enjoys international popularity thanks to its versatility as a grain that pairs perfectly with a variety of meats. And couscous served with seafood is a staple meal in Western Sicily. This recipe kicks it up a notch with a not too tangy yogurt-hummus sauce, sending your taste buds on a one-way trip to flavor country.
20-Minute Shrimp and Couscous with Yogurt-Hummus Sauce
1 cup whole wheat couscous or Israeli couscous (as shown in picture).
¼ cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
½ cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill Kosher salt
1 ¼ pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
¼ to ½ teaspoon hot paprika
Juice of ½ lemon
- Preheat the broiler to high.
- Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl.
- Add 1 ¼ 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, and 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.
NOTE: Feta cheese can be sprinkled on the couscous if desired. I love mine with Feta!