Prep time: 5 minutes
Cook time: 10 minutes
Serves: 6
Ingredients
1 c. couscous
¼ c. dried apricots, chopped
2 T. extra virgin olive oil, divided
1¼ c. very hot water
½ c. plain Greek yogurt
1 T. hummus
2 T. fresh dill, chopped
1-2 T. water
Sea salt, to taste
1¼ lb. Jumbo shrimp, peeled and deveined, tails removed
1 c. cherry tomatoes, halved
½ t. smoked paprika
3 T. fresh lemon juice
Directions
- Preheat oven broiler to high and line a large, rimmed baking sheet with parchment paper or a Silpat® mat.
- Combine the couscous, apricots and 1 tablespoon of the olive oil in a medium bowl. Add very hot water and cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
- Meanwhile, combine the yogurt, hummus, fresh dill and 1 to 2 T. water in another medium bowl. Season with salt and set aside.
- Toss the shrimp, tomatoes, the remaining 1 T. olive oil and paprika together. Spread mixture on prepared baking sheet and place under broiler until the shrimp is opaque and cooked through, about 4 minutes. Remove from oven and drizzle with lemon juice.
- Fluff the couscous with a fork and serve with prepared shrimp immediately. Enjoy!
