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Lemony Shrimp & Couscous Bowls with Cucumber-Tomato Salad & Creamy Yogurt Sauce

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.

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Calorie Smart Mediterranean Seasonal dinners
Prep: 25 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 scallions
  • 4 oz grape tomatoes
  • 1 mini cucumber
  • 1 lemon
  • 1 garlic
  • 0.25 oz dill
  • 2.5 oz israeli couscous
  • 1 veggie stock concentrate
  • 1.5 oz greek vinaigrette
  • 4 tbsp yogurt
  • 1.5 tbsp sour cream
  • 10 oz shrimp
  • 1 tsp dried oregano
  • salt
  • pepper
  • 2 tbsp olive oil
  • 4 scallions
  • 8 oz grape tomatoes
  • 2 mini cucumbers
  • 1 lemon
  • 2 garlics
  • 0.25 oz dill
  • 5 oz israeli couscous
  • 2 veggie stock concentrates
  • 1.5 oz greek vinaigrette
  • 8 tbsp yogurt
  • 3 tbsp sour cream
  • 20 oz shrimp
  • 2 tsp dried oregano
  • salt
  • pepper
  • 2 tbsp olive oil

Instructions

  1. • Wash and dry produce.
    • Trim and thinly slice scallions,
    separating whites from greens. Halve
    tomatoes lengthwise. 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
    tomatoes, 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°.