Lemony Shrimp & Couscous Bowls

Name: Lemony Shrimp & Couscous Bowls with Cucumber-Tomato Salad & Creamy Yogurt Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 unit Scallions; 1 Tomato; 1 Cucumber; 1 Lemon; 1 clove Garlic; 1/4 oz Dill; 2 1/2 oz Israeli Couscous; 1 Egg; 1 1/2 oz Greek Vinaigrette; 4 tbsp Greek Yogurt; 1 1/2 tbsp Sour Cream; 10 oz Shrimp; 1 tsp Oregano; 2 tbsp Olive Oil; Salt; Black Pepper

with Cucumber-Tomato Salad & Creamy Yogurt Sauce

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a go-to when we’re looking for lunch and dinner ideas. Why? It’s simple: everything’s better in a bowl! And the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. This bright rendition is fully loaded. Chewy Israeli couscous with scallions is topped with garlicky quick-cooking shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce. One bite = totally bowled over.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Tomato
1 Cucumber
1 Lemon
1 clove Garlic
1/4 oz Dill
2 1/2 oz Israeli Couscous
1 Egg
1 1/2 oz Greek Vinaigrette
4 tbsp Greek Yogurt
1 1/2 tbsp Sour Cream
10 oz Shrimp
1 tsp Oregano
2 tbsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.
2

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, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette (all for 4 servings). Season with salt and pepper.
4

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge (two wedges for 4 servings), 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

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

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.

Shrimp are fully cooked when internal temperature reaches 145°.

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