Lemon pepper garlic shrimp and tzatziki bowls with couscous

Lemon pepper garlic shrimp chicken and tzatziki bowls with couscous

Ingredients:

1 large cucumber 

1-2 lemons, zested and sliced into wedges.

Kosher salt

2 cup plain whole milk yogurt

8-10 garlic cloves minced, divided

1 package fresh mint very finely chopped to equal about 2 Tbsp 

Fresh ground black pepper

2 Tbsp  EVOO

Large frozen uncooked shrimp,13/15 count, thawed cleaned and peeled ( as many as you'd like to cook)

Chicken breast ( optional if using)

Lemon pepper seasoning, I used Penzey's 

Greek seasoning, I used Konriko or Cavenders brand found at most grocery stores or get it here

1 stick of salted or unsalted butter

Couscous, I used Bobs Red Mill brand, get it here

Better than bouillon chicken or vegetable base, get it here

1/4 cup Pine nuts, optional to mix into the couscous, not necessary but a nice touch. I used these because I had them on hand.

Naan bread

Roma tomatoes, diced

Red onion thinly sliced

Steps:

Cleans prep and chop all produce and herbs. Zest and cut lemons into wedges, mince garlic, finely chop mint, dice tomatoes, thinly slice red onion.

Steps for the Tzatziki:

Wash and peel the cucumber. Using the larger holes on a box grater, grate the cucumber. 

Toss the cucumber with a generous amount of kosher salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.

Stir together the yogurt, 4-5 minced garlic cloves, the finely chopped mint, Greek seasoning and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve. You may use salt in place of the Greek seasoning if you choose. 

Steps for the Couscous:

Serves 2

Heat 2 Tbsp butter in a pot over medium heat. Lightly toast 1 cup of the pearl couscous in the butter for about 3 minutes stirring frequently. Add 1 1/2 cups of water and 2 tsp of the better than bullion base  (chicken or vegetable flavor). Bring to a boil and then reduce to a simmer. Cover and let cook for 15 minutes. Remove from the heat and stir to fluff. Add in a squeeze from 1/4 wedge of lemon, and 1 tsp of the lemon zest. Also add the remaining 4-5 cloves of minced garlic and the pine nuts if using. 

Steps for the Shrimp:

Clean and peel the thawed shrimp. Pat dry with paper towels.  Season all over with lemon pepper seasoning to taste.  Melt 3 Tbsp of butter in a frying pan over medium heat. Add in the shrimp and fry/ toss in the butter for 2-3 minutes on each side until shrimp is firm and pink. Remove from heat and add a tsp or 2 of the lemon zest and a few squeezes of lemon juice from the lemon wedges. Stir/ toss to coat in the lemon butter mixture.

Steps for the Chicken:

Preheat oven to 400.  Season your chicken breast all over with lemon pepper and Greek seasoning. Bake for 20-25 minutes until done.

To make the bowl add the couscous, shrimp, chicken, tzatziki, tomatoes, red onion, lemon wedge and warmed naan to a plate and serve. Enjoy!