20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce

• 1 cup whole wheat couscous
• 1/4 cup dried apricots, chopped (or golden raisins)
• 2 tablespoons olive oil
• 1/2 cup 2-percent plain Greek yogurt
• 1 tablespoon prepared hummus
• 2 tablespoons chopped fresh mint or dill
• Kosher salt
• 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
• 1 cup cherry tomatoes, halved
• 1/4 to 1/2 teaspoon hot paprika
• Juice of 1/2 lemon
• Copyright 2012 Television Food Network, G.P. All rights reserved.

1. Preheat the broiler to high.
2. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl.
3. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
4. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl.
5. Season with salt and set aside.
6. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together.
7. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes.
8. Drizzle with the lemon juice.
9. Fluff the couscous with a fork.
10. Divide the shrimp and couscous among 4 plates.
11. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce.
12. Serve the shrimp and couscous with the sauce.

whole wheat couscous, dried apricots, olive oil, mint, kosher salt, shrimp, cherry tomatoes, hot paprika, lemon, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/20-minute-shrimp-and-couscous-with-yogurt-hummus-sauce-recipe.html (may not work)