Lemon Shrimp and Couscous

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people


Apricot Couscous

  • 1 cup couscous
  • 1 tsp turmeric
  • ¼ cup dried apricots chopped
  • 1 Tbsp lemon zest
  • 1 Tbsp extra virgin olive oil divided
  • cup very hot water

Cilantro Sauce

  • ½ cup plain Greek yogurt
  • 1 Tbsp hummus
  • 2 Tbsp fresh cilantro chopped
  • 1-2 Tbsp water
  • Sea salt to taste


  • 2 pounds Jumbo shrimp peeled and deveined, tails removed
  • 1 cup cherry tomatoes halved
  • ½ tsp smoked paprika
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp olive


  • 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!


Meal Prep Instructions:
In a medium ziplock bag combine shrimp, smoked paprika, and olive oil.  Zip and set aside. 
In a mason jar or container with a lid, combine dry uncooked couscous, turmeric, lemon zest, and chopped apricots.  Seal and store refrigerated until ready to use. 
To Prepare follow directions on main recipe.