1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)
How to Make It
Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle shrimp with remaining 1/8 teaspoon salt. Add shrimp to pan, and sauté for 3 minutes or until done. Add shrimp to couscous mixture.
Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss. Add tomato mixture to couscous mixture; toss to combine. Serve with yogurt.
Agree with previous reviewer...good, not anything special. Grilled the shrimp, shell on and peeled when I started the couscous. Used red onion, not green, and mix of cherry/pear tomatoes, and addded some feta and a dash of hot pepper flakes to up the taste a little. No reason for a side dish for just the 2 of us, but if feeding more, would add a salad.