Couscous + Shrimp Meal Prep Bowls

For the couscous

• 1 1/2 cups pearl couscous
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 yellow onion, diced
• 3 1/2 cups chicken stock
• 1/2 tsp salt
• 1 can chickpeas, drained and rinsed
• 1/4-1/2 lemon

For the shrimp

• 650-750 g (about 1.5 lbs) defrosted shrimp, peeled and deveined
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil

For the Greek yogurt sauce

• 3/4 cup plain greek yogurt
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 garlic cloves
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh parsley

For the stewed tomatoes

• 2 pints Baby tomatoes
• 2 tbsp olive oil
• 2 garlic cloves, pressed
• pinch salt
• pinch pepper

Toppings

• 2 cups chopped cucumber
• 5-6 Lemon wedges
• fresh herbs like mint or parsley for garnish