Moroccan Shrimp with Couscous

Draining the yogurt thickens it and concentrates its flavor. But if you don't have time, skip that step.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 13 %
Fat 4.7 g
Satfat 1.9 g
Monofat 1 g
Polyfat 1 g
Protein 30.7 g
Carbohydrate 36.9 g
Fiber 2.3 g
Cholesterol 179 mg
Iron 4.1 mg
Sodium 554 mg
Calcium 140 mg


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)


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.