Shrimp and Couscous with yogurt hummus sauce

Ingredients

• Whole Wheat Couscous

  Trader Joe's

  1 cup, dry or 188g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Hummus

  Commercial

  4 tbsp or 60g

• Shrimp

  Crustaceans, mixed species, raw

  20 oz or 567g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Lemon juice

  Raw

  2 tbsp or 30g

• Paprika

  Spices

  ½ tsp or 1g

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. 

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