Moroccan Shrimp With Couscous

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Drain the yogurt to thicken it and concentrate its flavor. If you don't have time, skip this 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.
2. Cover with additional paper towels; let stand 5 minutes.
3. Scrape into a bowl using a rubber spatula.
4. Cover and refrigerate.
5. While yogurt stands, combine paprika and next 5 ingredients.
6. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in couscous.
7. Remove from heat; cover and let stand 5 minutes.
8. Fluff with a fork.
9. While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
10. Sprinkle shrimp with remaining paprika mixture.
11. Add shrimp to pan; sauté 5 minutes or until done.
12. Spoon 1/2 cup couscous in center of each of 6 plates.
13. Top each with 1/2 cup shrimp and 1 tablespoon yogurt.
14. Garnish with cilantro sprigs, if desired.

Yield: 6 servings