Quick spiced tomato couscous with garlic shrimp, olives and herb yogurt

Instructions

1. 1

   1. In a bowl, mix the Greek yogurt with the fresh mint, half of the parsley, 1 tablespoon (15 ml) lemon juice, the lemon zest, and a pinch of salt and pepper. Keep chilled.

2. 2

   2. In a wide skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the red onion and 2 minced garlic cloves, and cook for 2 to 3 minutes until fragrant and slightly softened.

3. 3

   3. Stir in the crushed tomato, ground cumin, sweet paprika, chili flakes, 1/2 teaspoon salt, and a little black pepper. Cook for 2 minutes, stirring, to concentrate the flavor.

4. 4

   4. Pour in the hot broth and bring to a gentle boil. Add the couscous, stir once, turn off the heat, cover the skillet, and let it rest for 5 minutes so it absorbs the liquid.

5. 5

   5. While the couscous rests, pat the shrimp dry and toss them with the remaining minced garlic, 1 tablespoon (15 ml) olive oil, 1 tablespoon (15 ml) lemon juice, and a pinch of salt and pepper.

6. 6

   6. Heat another large skillet over medium-high heat. If you prefer to use the oven to keep the couscous warm, preheat it to 200°F / 95°C. Sauté the shrimp for 1 to 2 minutes per side, until pink and just firm.

7. 7

   7. Uncover the couscous and fluff it with a fork. Add the green olives and the remaining parsley, mixing gently so everything is evenly distributed.

8. 8

   8. Serve the tomato couscous on plates or bowls, top with the garlic shrimp, and finish with spoonfuls of the herb yogurt. Adjust with more black pepper if desired and serve immediately.