Moroccan Shrimp with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Draining the yogurt thickens it and concentrates its flavor. But if you don't have time, skip that step. 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 dried mixed fruit bits or golden raisins |
1/4 cup water |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup uncooked couscous |
1 tablespoon butter |
1 1/2 pounds peeled and deveined large shrimp |
6 cilantro sprigs (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. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
2. While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. While couscous stands, melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or until done. Spoon 1/2 cup couscous in center of each plate. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.
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