Mediterranean Shrimp & Cranberry Couscous

I been on the prowl for some fast meal solutions — I really want to make my own food on weeknights, but a full day’s work and a round of Kwando can really kick my ass. But here’s something I tried that took no time and was pretty scrumptious: Mediterranean shrimp and couscous in nary a half hour 🙂

What you’ll need:
25-30 medium shrimp (fully peeled, deveined)
1 tsp paprika
1.5 cup chopped tomatoes
1 cup couscous
1/2 cup cranberries
Olive oil

For the sauce:
1/2 cup plain yogurt
1.5 Tb hummus
1/2 cup chopped fresh mint

Directions:
Add the couscous, cranberries, 1 Tb of olive oil to 1.5 cups of boiling water. Cover and let sit until water is absorbed. (Making couscous = piece a cake.)

Mix the mint, hummus, and yogurt in a bowl. Add a little water if it’s too thick.

Preheat the broiler on high. Toss the shrimp and tomatoes in a bowl with the paprika and 1 Tb olive oil. Lay the shrimp and tomatoes out flat on a baking sheet.

Broil for about 3-5 minutes or until shrimp turns a bright fleshy orange. If you like a little zing in your shrimp, squeeze some lemon juice over them.

Combine shrimp with couscous mix and top with yogurt sauce!