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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Garam masala can be found in the dried herbs and spices section at most supermarkets; if not available, use curry powder. Ingredients:
3 cups fat-skimmed chicken broth |
1/4 cup catsup |
1 tablespoon minced fresh ginger |
2 teaspoons mustard seeds |
1 teaspoon chili powder |
1/2 teaspoon garam masala |
1/2 teaspoon dried dill weed |
1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained |
2 cups couscous |
2 tablespoons finely slivered fresh mint leaves |
plain nonfat yogurt |
salt |
lime wedges |
Directions:
1. In a 3- to 4-quart pan, combine broth, catsup, ginger, mustard seeds, chili powder, garam masala, and dill weed. Bring to a boil over high heat; when boiling, add shrimp and cook until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
2. At once, stir couscous into pan, cover, and remove from heat. Let stand 5 minutes. Stir mixture with a fork; there should be some liquid. Spoon shrimp couscous onto plates; sprinkle with mint and add yogurt, salt, and juice from lime wedges.
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