with Cucumber-Tomato Salad & Creamy Yogurt Sauce

Yield: 2

Chewy Israeli couscous with scallions is topped with garlicky shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce.
Prep: 10 Cook: 25

• 2scallions
• 1lemon
• 2½oz Israeli couscous
• 4TBS yogurt
• 1tsp dried oregano
• 1tomato
• 1mini cucumber
• 1clove garlic
• ¼oz dill
• 1oz veggie stock concentrate
• 1½oz Greek vinaigrette
• 1½TBS sour cream
• 10oz shrimp
• salt & pepper
• 2TBS olive oil

Prep:

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.

Cook couscous:

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, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Make salad:

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette. Season with salt and pepper.

Make sauce:

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge, 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.

Cook shrimp:

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- to 6-minutes.

Remove pan from heat, stir in lemon zest and juice from remaining lemon wedges.

Finish & serve:

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.