Shrimp and Couscous

• 1 cup whole wheat couscous
• 1/4 cup dried apricots, chopped (or golden raisins)
• 2 tablespoons olive oil
• 1/2 cup 2-percent plain Greek yogurt
• 1 tablespoon prepared hummus
• 2 tablespoons chopped fresh mint or dill
• Kosher salt
• 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
• 1 cup cherry tomatoes, halved
• 1/4 to 1/2 teaspoon hot paprika
• Juice of 1/2 lemon

Directions

1. Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
2. Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
3. Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
4. Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.