Za’atar Shrimp & Green Beans with Lemon Yogurt over Couscous

Za’atar Shrimp & Green Beans

with Lemon Yogurt over Couscous

Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Za’atar is a Middle Eastern herb blend of dried wild thyme, oregano, marjoram, sesame seeds, and sumac. The ratio of the herbs and the flavor of the blend vary depending on where the za’atar is produced. In the 12th century, it’s said that the famous Spanish-Jewish philosopher Maimonides prescribed it as a remedy for various ailments.

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  • Nutrition
    PER SERVING
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    Cals (est.)
fresh
ingredients
Za’atar Shrimp & Green Beans with Lemon Yogurt over Couscous
Title
  • 8 oz Green Beans
  • 2 cloves Garlic
  • 1 bunch Mint
  • 1 Shallot
  • ¾ cup Cherry Tomatoes
  • ¾ cup Couscous
  • 1 Lemon
  • ½ cup Low-Fat Greek Yogurt
  • 10 oz Shrimp
  • 1 tsp Za'atar
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and mince the garlic, smashing until it resembles a paste. Pick the mint leaves off the stems. Peel and slice the shallot. Cut the tomatoes in half.
Cook the couscous:
2 Cook the couscous:
In a small pot, combine 1 cup of water and a pinch of salt. Heat to boiling on high. Add the couscous, then cover and remove from the heat. Let stand 5 minutes, or until all the water is absorbed.
Make the lemon yogurt & season the tomatoes:
3 Make the lemon yogurt & season the tomatoes:
In a small bowl, combine the juice of half the lemon, the yogurt, and half the garlic paste. Season with salt and pepper and stir until blended. Drizzle a little olive oil over the tomatoes and season with salt.
Cook the green beans:
4 Cook the green beans:
In a large pan, heat some olive oil on medium-high until hot. Add the shallot and cook about 1 minute, or until slightly softened, stirring. Add the green beans. Reduce the heat to medium and season with salt and pepper. Cook 2 to 3 minutes, or until bright green and tender-crisp.
Add the shrimp:
5 Add the shrimp:
Add the shrimp and the remaining garlic paste. Cook 1 to 3 minutes, stirring frequently until the shrimp are pink and cooked through. Sprinkle the za’atar and squeeze the juice of the other half of the lemon over the shrimp in the pan. Stir in half the mint and remove from the heat.
Plate your dish:
6 Plate your dish:
Divide the couscous between 2 plates or bowls. Top the couscous with the shrimp, green beans, and tomatoes. Spoon the lemon yogurt over each and garnish with the remaining mint. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and mince the garlic, smashing until it resembles a paste. Pick the mint leaves off the stems. Peel and slice the shallot. Cut the tomatoes in half.
2 Cook the couscous:
In a small pot, combine 1 cup of water and a pinch of salt. Heat to boiling on high. Add the couscous, then cover and remove from the heat. Let stand 5 minutes, or until all the water is absorbed.
Cook the couscous:
Make the lemon yogurt & season the tomatoes:
3 Make the lemon yogurt & season the tomatoes:
In a small bowl, combine the juice of half the lemon, the yogurt, and half the garlic paste. Season with salt and pepper and stir until blended. Drizzle a little olive oil over the tomatoes and season with salt.
4 Cook the green beans:
In a large pan, heat some olive oil on medium-high until hot. Add the shallot and cook about 1 minute, or until slightly softened, stirring. Add the green beans. Reduce the heat to medium and season with salt and pepper. Cook 2 to 3 minutes, or until bright green and tender-crisp.
Cook the green beans:
Add the shrimp:
5 Add the shrimp:
Add the shrimp and the remaining garlic paste. Cook 1 to 3 minutes, stirring frequently until the shrimp are pink and cooked through. Sprinkle the za’atar and squeeze the juice of the other half of the lemon over the shrimp in the pan. Stir in half the mint and remove from the heat.
6 Plate your dish:
Divide the couscous between 2 plates or bowls. Top the couscous with the shrimp, green beans, and tomatoes. Spoon the lemon yogurt over each and garnish with the remaining mint. Enjoy!
Plate your dish:
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