Shrimp with couscous and yogurt-hummus sauce

Ingredients:

• 0.6 kg medium shrimp, peeled, deveined and tailed
• 1 cup whole grain couscous
• 1/4 cup chopped dried apricots or light raisins
• 2 tbsp. l. olive oil
• 0.5 cup Greek yogurt, 2% fat
• 1 tbsp. l. ready-made hummus
• 2 tbsp chopped mint or dill
• 1 cup cherry tomatoes, halved
• 0.5 tsp hot paprika
• Juice of half a lemon

Preparation:

1. Preheat oven to high on grill.
2. Combine couscous, dried apricots, and 1 tablespoon olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap, and let steep until all the water is absorbed and the couscous is tender, about 5 minutes.
3. In another bowl, combine yogurt, hummus, mint, and 1-2 tablespoons of water. Season with salt.
4. Combine the shrimp, tomatoes, the remaining 1 tablespoon olive oil, and paprika. Place on a baking sheet and roast in the oven until the shrimp are pink and cooked through, about 4 minutes. Drizzle with lemon juice.
5. Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape the liquid from the pan into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.