Sheet Pan Za’atar Shrimp and Vegetables
with Israeli couscous / creamy Dijon sauce

Name: Sheet Pan Za’atar Shrimp and Vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 12 oz Eggplant, cubed, peeled if desired (sub zucchini); 1 1/2 lbs Cauliflower florets; 1 Lemons, wedges; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp + 1 Tbsp Za’atar; 2 cloves Garlic, finely chopped; 2 tsp Chives, chopped; 2 Tbsp Mustard, Dijon; 1 cup Yogurt, plain or Greek; 1 Tbsp Lemon juice; 8 oz Israeli / pearl couscous

Active: 40 Total: 40

Original GF Paleo Vegetarian

Let the oven do all the work to first roast vegetables and then broil shrimp. Israeli couscous and a creamy sauce give this meal added flavor and texture.
Smarts: The roasted vegetables are the star here, so be sure to give them plenty of space on the pans (so they turn golden brown instead of steam) and don't forget to season them well - salt will help draw out their natural flavors.

Proteins

Beans, garbanzo, Shellfish

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Za’atar Shrimp and Vegetables:

Shrimp, peeled and deveined - 1 lb
Eggplant - 12 oz , cubed, peeled if desired (sub zucchini)
Cauliflower florets - 1 1/2 lbs
Lemons - 1 , wedges
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Za’atar - 1 Tbsp + 1 Tbsp

Creamy Dijon Sauce:

Garlic - 2 cloves , finely chopped
Chives - 2 tsp , chopped
Mustard, Dijon - 2 Tbsp
Yogurt, plain or Greek - 1 cup
Lemon juice - 1 Tbsp

Israeli Couscous:

Israeli / pearl couscous - 8 oz

Prep

Shrimp - Defrost shrimp.
Cook Israeli couscous - (If prepping right before cooking, get oven heating while pasta cooks.) Cook Israeli couscous according to package directions. If prepping before cooking, toss with some olive oil to prevent sticking. (Can be done up to 5 days ahead)
Eggplant / Cauliflower / Garlic / Chives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Whisk together garlic, chives, mustard, yogurt, and lemon juice. (Can be done up to 5 days ahead)
Lemons - Slice into wedges.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C degrees. Set out two sheet pans.
On the first sheet pan, toss eggplant with the first portion of oil and some salt.
On the second sheet pan, toss cauliflower florets with the second portion of oil, first portion of za’atar, and some salt.
Transfer both sheet pans to the oven and roast until tender and golden brown, flipping vegetables with a spatula halfway through cooking, 20 to 30 minutes (keep an eye on them - cook time will vary depending on size of the cubes / florets).
When vegetables are nearly done roasting, toss shrimp and beans with third part of oil, second part of za’atar, and some salt.
Remove vegetables from the oven and transfer to a bowl.
Turn on the oven’s broiler.
Spread shrimp and beans out on one of the (now empty) sheet pans and slide it under the broiler. Broil until shrimp is opaque and golden brown on the top, 5 to 7 minutes.
If Israeli couscous was made ahead, reheat in the microwave.
Assemble bowls by layering Israeli couscous, vegetables, shrimp, and beans. Top with sauce and serve with lemon wedges on the side. Enjoy!

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