Smoky Shrimp Couscous with Cabbage

• shrimppeeled and deveined12 oz
• couscous:null3 cup
• cabbagethinly sliced12 oz
• tomatodiced2
• red onionfinely diced1/2
• garlic cloveminced2 clove
• plain yogurt:null8 tbsp
• lemonjuiced1
• light olive oil:null4 tsp
• smoked paprika:null1 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Thinly slice the cabbage, finely dice the red onion, dice the tomato, and mince the garlic. Do not rinse the shrimp. Pat it dry, then season it with the kosher salt, black pepper, and smoked paprika.
2. 2Heat the light olive oil in a large skillet over medium-high heat. Add the onion and garlic with a pinch of salt. Cook for 2-3 minutes, until translucent and fragrant.
3. 3Add the cabbage and tomato. Cook for 4-6 minutes, stirring occasionally, until the cabbage is softened but still has a little bite and the tomatoes begin to break down.
4. 4Stir in the couscous and enough water to cover it according to the package directions. Bring to a simmer, cover, and cook according to the package directions, until the couscous is tender and the liquid is absorbed. Remove from the heat and fluff with a fork.
5. 5Push the couscous mixture to the sides of the skillet and add the shrimp. Cook for 2-3 minutes per side, turning once, until pearly and opaque and curled into a C. Transfer the shrimp to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
6. 6Stir the yogurt and lemon juice into the couscous mixture. Taste and adjust with kosher salt, black pepper, and lemon juice. Return the shrimp to the skillet and serve warm.