Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2003


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

318 calories; calories from fat 13%; fat 4.7g; saturated fat 1.9g; mono fat 1g; poly fat 1g; protein 30.7g; carbohydrates 36.9g; fiber 2.3g; cholesterol 179mg; iron 4.1mg; sodium 554mg; calcium 140mg.