Moroccan Shrimp With Couscous

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.