Moroccan Shrimp With Couscous

“ZWT3 is coming soon! This is from Cooking Light”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
  3. While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
  4. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
  5. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  6. While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
  7. Sprinkle shrimp with remaining paprika mixture.
  8. Add shrimp to pan; sauté 5 minutes or until done.
  9. Spoon 1/2 cup couscous in center of each plate.
  10. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.

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