Moroccan Shrimp With Couscous |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from Cooking Light. Ingredients:
3/4 cup plain low-fat yogurt |
1 teaspoon paprika |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground cinnamon |
1/2 cup mixed dried fruit or 1/2 cup golden raisin |
1/4 cup water |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 cup uncooked couscous |
1 tablespoon butter |
1 1/2 lbs peeled and deveined large shrimp |
6 fresh cilantro stems (optional) |
Directions:
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
2. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
3. While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
4. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
5. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
6. While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
7. Sprinkle shrimp with remaining paprika mixture.
8. Add shrimp to pan; sauté 5 minutes or until done.
9. Spoon 1/2 cup couscous in center of each plate.
10. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.
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