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Shrimp Couscous

Yield Makes 4 servings
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
  • Salt
  • Lime wedges

Nutrition Information

  • calories 521
  • caloriesfromfat 5.8 %
  • protein 42 g
  • fat 3.3 g
  • satfat 0.5 g
  • carbohydrate 78 g
  • fiber 3.9 g
  • sodium 419 mg
  • cholesterol 173 mg

How to Make It

  1. 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.

  2. 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.