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Lemony Shrimp & Couscous Bowls

Lemony Shrimp & Couscous Bowls

with Cucumber Salad & Creamy Yogurt Sauce

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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.

Tags:NewCalorie SmartMediterranean
Allergens:WheatEggsMilkShellfish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Tomato

1 unit

Mini Cucumber

1 unit

Lemon

1 clove

Garlic

¼ ounce

Dill

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

1.5 ounce

Greek Vinaigrette

(ContainsEggs, Milk)

4 tablespoon

Yogurt

(ContainsMilk)

1.5 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Shrimp

(ContainsShellfish)

1 teaspoon

Dried Oregano

Not included in your delivery

2 tablespoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories530 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber4 g
Protein25 g
Cholesterol220 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Small Bowl
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
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°.