Preheat oven broiler to high and line a large, rimmed baking sheet with parchment paper or a Silpat® mat.
Combine the couscous, apricots, turmeric, lemon zest and olive oil in a medium bowl. Add very hot water and cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
Meanwhile, combine the yogurt, hummus, fresh cilantro and 1 to 2 T. water in another medium bowl. Season with salt and set aside.
Toss the shrimp, tomatoes, the remaining 1 T. olive oil and paprika together. Spread mixture on prepared baking sheet and place under broiler until the shrimp is opaque and cooked through, about 4 minutes. Remove from oven and drizzle with lemon juice.
Fluff the couscous with a fork and serve with prepared shrimp immediately. Enjoy!