Za’atar Shrimp & Green Beans
I’m bringing blogging back!
First things first, I wanted to apologize for my absence from the blogosphere! Between finishing up graduate school and starting a new job, things have been just a liiiiittle bit hectic – but now I’m back, and hope to keep up with this little old blog. The real shout out for this post goes out to Cara of Blue Apron and Big Girls Small Kitchen. When she emailed me asking if I’d like to try out her new food delivery service I knew it was the perfect opportunity to get back into blogging.
Blue Apron is perfect for the home cook who is in a time crunch (this totally resonated with me). They send you a box stocked with all the necessary ingredients to make three mouth-watering recipes. From the protein to the spices, they don’t leave anything out. The portion size is also perfect, making just enough for two people (or one, with leftovers!). For those who are watching their figure, each recipe also provides calorie counts per serving. It takes all the work out of cooking, and is something I can’t even begin to express how much I love (and no one paid me to say this**). The ingredients are also of great quality, an amazing feat given that they’re all sent in a cardboard box.
For my first recipe I made za’atar shrimp and green beans with lemon yogurt over couscous. It’s a fantastic recipe with a fancy name and it’s deceivingly easy to prepare. With all of the ingredients pre-measured, it only took me about 30 minutes to make from start to finish, and I really can’t ask for much more when it comes to eating delicious food!
Za’atar Shrimp & Green Beans with Lemon Yogurt over Couscous
- 8 ounces green beans
- 2 cloves garlic
- 1 bunch mint
- 1 shallot
- 3/4 cup cherry tomatoes
- 3/4 cup couscous
- 1 lemon
- 1/2 cup low fat Greek yogurt
- 10 ounces shrimp (the shrimp Blue Apron provides is already peeled and de-veined!)
- 1 tsp za'atar (a combination of thyme, oregano, marjoram, sesame seeds, and sumac)
- First, prepare all of your ingredients. Wash and dry vegetables, trim stems off green beans, peel and mince the garlic and shallot, cut tomatoes in half, and remove mint leaves from their stems.
- Using a small pot, heat 1 cup water over high heat until boiling. Pour in couscous, remove from heat, and cover with a lid for about five minutes or until liquid is fully absorbed.
- To make your lemon yogurt, combine Greek yogurt, half of the garlic paste, and the juice of half a lemon. Season with salt and pepper and set aside.
- Drizzle tomatoes with a small amount of olive oil and sprinkle with salt.
- In a large saucepan, heat about a tablespoon of olive oil over medium-high heat. Add shallot and cook for one minute. Reduce heat to medium, add green beans, and cook 4-5 minutes until bright green.
- Add shrimp to saucepan and the remaining garlic. Cook 1-3 minutes until shrimp is pink and fully cooked (I found that covering with the saucepan with a lid and letting the shrimp sit worked well). Sprinkle the za'atar and squeeze the remaining lemon over the shrimp. Add half of the mint and remove from heat.
- Divide couscous evenly and top with shrimp and green beans. Top with lemon yogurt and devour!
If you’d like try out Blue Apron, visit their website using this link and it’ll get you a 30% discount! I promise – it’s well worth trying out! You can also sign up for the Blue Apron newsletter here.
**As a disclaimer, Blue Apron sent me a free box to try the product. All opinions expressed here are my own and I received no other compensation.