Express saffron zucchini pearl couscous with paprika shrimp and lime yogurt

Instructions

1. 1

   1. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon sweet paprika, the ground cumin, 1 minced garlic clove, 1/2 teaspoon salt, and black pepper. Set aside while you prepare the rest.

2. 2

   2. In another bowl, mix the Greek yogurt with the lime zest, 2 tablespoons lime juice, 1 grated or very finely minced garlic clove, and a pinch of salt. Stir until smooth and set aside, chilled or at room temperature.

3. 3

   3. Heat a wide skillet or shallow pot over medium-high heat. Add 1/2 tablespoon olive oil and the butter. Once the butter melts without browning, add the red onion and cook for 2 minutes until it starts to soften.

4. 4

   4. Add the zucchini and cook for 3 minutes, stirring often, until tender but still slightly firm. Add the pearl couscous, the remaining sweet paprika, and the saffron threads, then stir for 30 seconds to release their aroma.

5. 5

   5. Pour in the hot broth, add 1/4 teaspoon salt, reduce to medium heat, and cook for 9 to 10 minutes, stirring once or twice, until the couscous is tender and the liquid is mostly absorbed.

6. 6

   6. Meanwhile, heat another large skillet over high heat. Add the remaining 1/2 tablespoon olive oil and cook the shrimp for 1 to 2 minutes per side, until pink, firm, and fully cooked. If you prefer to check internal temperature, cook to 145°F / 63°C.

7. 7

   7. When the couscous is ready, turn off the heat and fold in half of the fresh parsley. Adjust salt and pepper if needed and fluff gently with a spoon.

8. 8

   8. Spoon the pearl couscous onto plates or bowls, top with the paprika shrimp, and finish with dollops of lime yogurt. Scatter over the remaining fresh parsley and serve right away.