Ingredients
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3/4 cup plain low-fat yogurt
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1 teaspoon paprika
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3/4 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon curry powder
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1/8 teaspoon ground cinnamon
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1/2 cup mixed dried fruit or 1/2 cup golden raisin
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1/4 cup water
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1 cup uncooked couscous
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1 tablespoon butter
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1 1/2 lbs peeled and deveined large shrimp
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1/8 teaspoon ground red pepper
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1 (14 ounce) can reduced-sodium fat-free chicken broth
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6 fresh cilantro stems
Instructions
- 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.
- 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.
- 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.