Lemony Shrimp & Couscous Bowls

🥘 Ingredients

• Greek vinaigrette
  1.5 oz
• black pepper
• dill (finely chopped)
  1/4 oz
• dried oregano
  2 tsp
• garlic (peeled and minced or grated)
  2 clove
• lemon (zested and quartered)
  1 unit
• mini cucumber (quartered lengthwise; sliced crosswise into 1/2-inch pieces)
  2 unit
• olive oil
  2 tbsp
• pearl couscous
  1.5 c
• salt
• scallions (trimmed and thinly sliced, whites and greens separated)
  4 unit
• shrimp
  40 oz
• sour cream
  3 tbsp
• tomato (diced into 1/2-inch pieces)
  2 unit
• veggie stock concentrate
  2 unit
• yogurt
  1/2 c

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions . Dice tomato . Trim and quarter mini cucumber . Zest and quarter lemon . Peel and mince or grate garlic . Finely chop dill .

   scallions: 4 unit (trimmed and thinly sliced, whites and greens separated), tomato: 2 unit (diced into 1/2-inch pieces), mini cucumber: 2 unit (quartered lengthwise; sliced crosswise into 1/2-inch pieces), lemon: 1 unit (zested and quartered), garlic: 2 clove (peeled and minced or grated), dill: 1/4 oz (finely chopped)
2. 

   2

   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 pearl couscous , veggie 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.

   olive oil: 2 tbsp, pearl couscous: 1.5 c, veggie stock concentrate: 2 unit, salt
3. 

   3

   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 black pepper .

   Greek vinaigrette: 1.5 oz, black pepper
4. 

   4

   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.

   yogurt: 1/2 c, sour cream: 3 tbsp
5. 

   5

   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, dried 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.

   shrimp: 40 oz, dried oregano: 2 tsp
6. 

   6

   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.