Notes: Garam masala can be found in the dried herbs and spices section at most supermarkets; if not available, use curry powder.
3 cups fat-skimmed chicken broth
1/4 cup catsup
1 tablespoon minced fresh ginger
2 teaspoons mustard seeds
1 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon dried dill weed
1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
2 cups couscous
2 tablespoons finely slivered fresh mint leaves
Plain nonfat yogurt
How to Make It
In a 3- to 4-quart pan, combine broth, catsup, ginger, mustard seeds, chili powder, garam masala, and dill weed. Bring to a boil over high heat; when boiling, add shrimp and cook until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
At once, stir couscous into pan, cover, and remove from heat. Let stand 5 minutes. Stir mixture with a fork; there should be some liquid. Spoon shrimp couscous onto plates; sprinkle with mint and add yogurt, salt, and juice from lime wedges.