It’s another recipe showcasing shrimp with today’s healthy meal – Shrimp and Couscous with Yogurt-Hummus Sauce. This dish features lots of healthy protein, whole grains, fruit, vegetables, and just the right seasonings to make this recipe a new dinner favorite. Add a fresh salad, and you will be on your way to a healthier you. Joyous eating!
Shrimp and Couscous with Yogurt-Hummus Sauce (Recipe courtesy Food Network Kitchens)
- 1 cup whole wheat couscous
- 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, 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.
Serving yield = 4. 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