Draining the yogurt thickens it and concentrates its flavor. But if you don't have time, skip that step.
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)
How to Make It
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.
This was pretty good, although my husband liked it better than I did. I used raisins and cranberries for the fruit, otherwise made it as written. My only complaint was that it seemed too heavy on the cumin, but my coworkers LOVED the leftovers.
Excellent recipe. I wasn't sure how this was going to turn out but the flavors were mild yet very tasty. My husband and I loved this dish. I put dried cranberries, pieces of dried apricot, and raisins in the couscous and it was great. I used Greek yogurt and didn't do the draining it called for and worked out fine. I would make this again for company; it's very fast and easy and great tasting!
This is incredibly quick and easy to make. The results are a delightful cross between exotic and comfort food, and I find myself making it over and over. It has become our go-to recipe whenever good shrimp are available.