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Week of 3/8/21

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

Active: 40 Total: 40
Original GF Paleo Vegetarian
Sheet Pan Za’atar Shrimp and Vegetables
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
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71

Ingredients

Metric
Servings:
4
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

  1. Shrimp - Defrost shrimp.
  2. 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)
  3. Eggplant / Cauliflower / Garlic / Chives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make sauce - Whisk together garlic, chives, mustard, yogurt, and lemon juice. (Can be done up to 5 days ahead)
  5. Lemons - Slice into wedges.
  6. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees. Set out two sheet pans.
  2. On the first sheet pan, toss eggplant with the first portion of oil and some salt.
  3. On the second sheet pan, toss cauliflower florets with the second portion of oil, first portion of za’atar, and some salt.
  4. 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).
  5. When vegetables are nearly done roasting, toss shrimp and beans with third part of oil, second part of za’atar, and some salt.
  6. Remove vegetables from the oven and transfer to a bowl.
  7. Turn on the oven’s broiler.
  8. 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.
  9. If Israeli couscous was made ahead, reheat in the microwave.
  10. 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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