Name:

HF Lemony Shrimp & Couscous Bowls

Description

With Cucumber-Tomato Salad & Creamy Yogurt Sauce

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Calories: 530

Ingredients
2 Scallions (4 for 4 servings)
1 Tomato (2 for 4)
1 Mini Cucumber (2 for 4)
1 Lemon
1 Clove Garlic (2 for 4)
1/4 oz Dill
2.5 oz Israeli Couscous (5 oz for 4)
1 TBSP Veggie Stock Concentrate (2 TBSP for 4)
1.5 oz Greek Vinaigrette Dressing
4 TBSP Plain Yogurt (8 TBSP for 4)
1 1/2 TBSP Sour Cream (3 TBSP for 4)
10 oz Shrimp (20 oz for 4)
1 tsp Dried Oregano (2 tsp for 4)

Instructions
1. Prep
Wash and dry produce.
Trim and thinly slice scallion, separating whites from greens. Dice tomato into 1/2 inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into 1/2 inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.
2. Cook Couscous
Heat a drizzle of olive oil in a small pot over medium high heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, 3/4 cup water (1 1/2 cups for 4), and a bigh pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covvered off heat until ready to serve.
3. Make Salad
Meanwhile, in a small bowl, combine toomato, cucumber, half the scallin greens, and Greek vinaigrette. Season with salt and pepper.
4. Make Sauce
In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge (2 wedges for 4), a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
5. Cook Shrimp
Rinse shrimp under cold water and pat dry with paper towels.
Heat a large drizzle of olive oil in a large pan over medium high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4-6 minutes.
Remove pan from heat; stir in lemon zest and juice from remaining lemon wedges.
6. Finish & Serve
Stir remaining scallion greens and a drizzle of olive oil into pot with couscous; season with salt and pepper.
Divide couscous between bowls; top with shrimp and salad. Drizzle with sauce and serve.

Length

35

Calories

530

Servings

2

Date Created

Created By

Jade Smidt

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