Lemony Shrimp & Couscous Bowls

• 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.
Shellfish is fully cooked when internal temperature reaches 145°