Shrimp with couscous and yogurt-hummus sauce
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 385, total fat 10 G., saturated fats 2 G., proteins 30 G., carbohydrates 47 G., fiber 7.5 G., cholesterol 180 mg, sodium 950 mg, sugar 8 G.
Calories 385, total fat 10 G., saturated fats 2 G., proteins 30 G., carbohydrates 47 G., fiber 7.5 G., cholesterol 180 mg, sodium 950 mg, sugar 8 G.
A Middle Eastern-inspired dish with a vibrant flavor and appearance, it's ready in less than 20 minutes, yet it offers a harmonious balance of essential nutrients: complex carbohydrates, fiber, and protein. The couscous side dish requires no cooking and is simply simmered in hot water with dried fruit for 5 minutes. Meanwhile, the shrimp are roasted in the oven for a few minutes. Served with a refreshing yogurt-hummus sauce with mint. Save this recipe to become a kitchen ace without the hassle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg medium shrimp, peeled, deveined and tailed
- 1 cup whole grain couscous
- 1/4 cup chopped dried apricots or light raisins
- 2 tbsp. l. olive oil
- 0.5 cup Greek yogurt, 2% fat
- 1 tbsp. l. ready-made hummus
- 2 tbsp chopped mint or dill
- 1 cup cherry tomatoes, halved
- 0.5 tsp hot paprika
- Juice of half a lemon
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Cooking the dish according to the recipe:
- Preheat oven to high on grill.
- Combine couscous, dried apricots, and 1 tablespoon olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap, and let steep until all the water is absorbed and the couscous is tender, about 5 minutes.
- In another bowl, combine yogurt, hummus, mint, and 1-2 tablespoons of water. Season with salt.
- Combine the shrimp, tomatoes, the remaining 1 tablespoon olive oil, and paprika. Place on a baking sheet and roast in the oven until the shrimp are pink and cooked through, about 4 minutes. Drizzle with lemon juice.
- Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape the liquid from the pan into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
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