20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

Ingredients

• 1 cup cherry tomatoes halved
• 0.3 cup apricots dried chopped (or golden raisins)
• 2 tablespoons mint leaves fresh chopped
• 0.5 cup percent greek yogurt plain
• 1 tablespoon water prepared
• 0.5  juice of lemon 
• 4 servings kosher salt 
• 2 tablespoons olive oil 
• 0.3 teaspoon paprika hot
• 1.3 pounds shrimp deveined peeled
• 1 cup couscous whole wheat

Equipment

• bowl
• baking sheet
• plastic wrap
• broiler

Directions

1. Preheat the broiler to high.
2. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl.
3. 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.
4. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
5. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together.
6. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes.
7. Drizzle with the lemon juice.
8. 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.
9. Serve the shrimp and couscous with the sauce.