Food By Maria

For the couscous
1 Cook the couscous: Put a medium pot over medium heat and add olive oil. Once warm, add diced onion and cook for 4-5 minutes to soften. Add the minced garlic and cook for a minute. Add the chicken broth and salt and bring to a boil. Once boiling add the couscous, stir and cover the pot with a lid. Cook for about 10-14 minutes or until it’s absorbed all the broth.  Add in the drained and rinsed chickpeas and cover for a few minutes with a lid. Uncover and fluff with a fork. Squeeze over the juice of half or quarter of a lemon depending on your tastes. Taste and adjust with more salt if desired. Set aside.
For the stewed tomatoes
8 Start by heating a tall-sided skillet or medium pot over high heat. Once hot, add the olive oil and tomatoes, cooking for 3-5 minutes with the lid on, gently shaking the pan occasionally, until tomatoes are just blistered and starting to burst. Turn to medium heat and add garlic and pinch of salt and pepper. Cook for 3-4 more minutes stirring often.  Remove the pot from the heat and put the tomatoes into a bowl to cool.
For the shrimp
3 Cook the shrimp: Dry defrosted shrimp well with a paper towel and then add to a bowl with the olive oil, salt, pepper, garlic powder and onion powder. Stir and set aside. Turn a large frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside.
For the Greek yogurt sauce
5 Whisk together the Greek yogurt, salt, pepper, garlic cloves, lemon juice, olive oil, fresh mint and fresh parsley. Adjust seasoning or thickness to your taste with more salt/pepper or more yogurt.
Assemble the bowls
10 Assemble the bowls by dividing the ingredients between 5-6 bowls or meal prep containers starting with the couscous on the bottom and then layer the shrimp, chopped cucumber, blistered tomatoes and a dollop of the yogurt sauce. Add a lemon wedge and fresh herbs to garnish.