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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
¾ ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
4 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 unit
Mini Cucumber
1 unit
Tomato
1 teaspoon
Dried Oregano
2 unit
Scallions
¼ ounce
Dill
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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, 1 cup water (2 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.
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.
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.
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.
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.
