Lemony Shrimp & Couscous Bowls

🥘 Ingredients

• black pepper
  1 tsp
• dill
  1 tbsp
• dried oregano
  1 tsp
• garlic
  1 cloves
• greek vinaigrette
  2 tbsp
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• pearl couscous
  1 c
• salt
  1 tsp
• scallions
  2 unit
• shrimp
  8 oz
• sour cream
  2 tbsp
• tomato
  1 unit
• veggie stock concentrate
  1 unit
• yogurt
  ¼ cup

🍳 Cookware

• small pot
• small bowl
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallions whites; cook, stirring, until fragrant ⏱️ 30 seconds . Stir in pearl couscous , veggie stock concentrate , 1 cup water, and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 6 minutes to ⏱️ 8 minutes . Keep covered off heat until ready to serve.

   olive oil: 2 tbsp, scallions: 2 unit, pearl couscous: 1 c, veggie stock concentrate: 1 unit, salt: 1 tsp
3. 

   3

   Meanwhile, in a small bowl , combine tomato , mini cucumber , half the scallion greens, half the greek vinaigrette , and dried oregano . Season with salt and black pepper .

   tomato: 1 unit, mini cucumber: 1 unit, greek vinaigrette: 2 tbsp, dried oregano: 1 tsp, black pepper: 1 tsp
4. 

   4

   In a second small bowl , combine yogurt , sour cream , juice from one lemon wedge, 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 black pepper.

   yogurt: ¼ cup, sour cream: 2 tbsp, garlic: 1 cloves, dill: 1 tbsp
5. 

   5

   Rinse shrimp under cold water and pat dry with paper towels.

   shrimp: 8 oz
6. 

   6

   Stir remaining scallion greens and a drizzle of olive oil into pot with couscous; season with salt and black pepper.