Moroccan Shrimp with Couscous

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 13%
  • Fat: 4.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 30.7g
  • Carbohydrate: 36.9g
  • Fiber: 2.3g
  • Cholesterol: 179mg
  • Iron: 4.1mg
  • Sodium: 554mg
  • Calcium: 140mg

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)

Preparation

  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. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
  2. 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.
  3. 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.
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