Best 2 20 Minute Shrimp And Couscous With Yogurt Hummus Sauce Recipes

Tantalize your taste buds with a culinary journey to the Mediterranean with this vibrant 20-minute shrimp and couscous dish, elegantly complemented by a creamy yogurt hummus sauce. This delectable one-pot meal combines succulent shrimp, fluffy couscous, and an array of colorful vegetables, all harmoniously blended in a symphony of flavors. The yogurt hummus sauce, a delightful fusion of tangy yogurt and creamy hummus, adds a luscious touch to each bite, while the fresh herbs and zesty lemon infuse the dish with a burst of brightness. Embark on this culinary adventure and savor the harmonious blend of textures and flavors that will leave you craving for more. Alongside the main recipe, discover a treasure trove of culinary delights, including a refreshing cucumber salad with a tangy dressing, a flavorful quinoa salad bursting with Mediterranean flair, and a delectable roasted red pepper hummus that will tantalize your taste buds. Prepare to embark on a culinary voyage that will transport your taste buds to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK SHRIMP AND COUSCOUS

Greek Shrimp and Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15-ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)

Steps:

Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams

TURKISH HUMMUS WITH YOGURT

Turkish Hummus with Yogurt image

This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It's lighter than the version made with tahini, and it's nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn't take as long as you'd think, but I leave the step as an optional one.

Provided by Martha Rose Shulman

Categories appetizer

Time 2h15m

Yield 2 cups, serving 8 to 12

Number Of Ingredients 10

Ingredients

6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight
Salt to taste
2 garlic cloves, green shoots removed
1/2 teaspoon ground cumin
3 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons extra virgin olive oil, to taste
1/4 cup thick Greek-style or drained yogurt
Fresh pomegranate seeds
Ground cumin
Black olives

Steps:

Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

Tips:

Use high-quality ingredients: Fresh shrimp, flavorful couscous, and tangy yogurt hummus sauce are essential for making this dish a success.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it or it will become tough and rubbery. Cook the shrimp for just a few minutes, until they are pink and opaque.
Make sure the couscous is fluffy: Fluff the couscous with a fork before serving to ensure that it is light and airy.
Serve the dish immediately: Shrimp and couscous are best served immediately after they are cooked, while the shrimp is still hot and the couscous is still fluffy.
Garnish the dish with fresh herbs: Fresh herbs, such as cilantro, parsley, or mint, add a pop of color and flavor to the dish.

Conclusion:

This 20-minute shrimp and couscous with yogurt hummus sauce is a quick, easy, and delicious meal that is perfect for busy weeknights. The shrimp is tender and flavorful, the couscous is fluffy and light, and the yogurt hummus sauce is tangy and creamy. This dish is sure to be a hit with your family and friends.