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
2 unit
Scallions
1 unit
Tomato
1 unit
Mini Cucumber
1 unit
Lemon
1 clove
Garlic
¼ ounce
Dill
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
4 tablespoon
Yogurt
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Dried Oregano
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, 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.
• 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.
Shrimp are fully cooked when internal temperature reaches 145°.
