Shrimp with Whole Wheat Couscous and Yogurt Hummus sauce

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Adapted from Elie Kruger

Serves 4

  • 1 cup whole wheat couscous- I found a new organic couscous at Fresh Market I love
  • 1/3 cup dried chopped apricots
  • 2 TBSP. organic raisins
  • 1 cup fat free- plain Greek Yogurt
  • 1 TBSP. lemon hummus
  • 2 TBSP> chopped fresh mint
  • Sea salt and fresh ground pepper to taste
  • 1 pound large shrimp, peeled, deveined and tails removed.
  • 1 cup cherry tomatoes, halved
  • ¼ cup hot paprika.
  • Juice of ½ lemon
  • Olive oil or Avocado oil


Combine the couscous apricots and 1 TBSP. olive oil in a bowl. Add 1 ¼ cups very hot water or organic stock. Cover with plastic wrap and let sit about 5 minutes or until the water is absorbed and couscous is tender. Whole what couscous tends to take longer.

In a separate bowl- stir yogurt. Hummus. Mint and 1-2 TBSP. water together. Season and set aside.

Toss shrimp with tomatoes and 1 TBSP. oil and hot paprika. Spread out on a baking sheet and broil until shrimp is opaque and cooked through- about 4 minutes total. Toss with lemon juice.

Fluff the couscous with a fork. Serve with shrimp atop of couscous and sauce drizzled.

Serve with steamed green beans tossed with salt and pepper and garlic or broccoli rabe