Shrimp Couscous

Notes: Garam masala can be found in the dried herbs and spices section at most supermarkets; if not available, use curry powder.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 521
  • Calories from fat: 5.8%
  • Protein: 42g
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 78g
  • Fiber: 3.9g
  • Sodium: 419mg
  • Cholesterol: 173mg


  • 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


  1. 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. 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.
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