Moroccan Shrimp With Couscous - cooking recipe

Ingredients

3/4 cup plain low-fat yogurt
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/2 cup mixed dried fruit or 1/2 cup golden raisin
1/4 cup water
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 cup uncooked couscous
1 tablespoon butter
1 1/2 lbs peeled and deveined large shrimp
6 fresh cilantro stems (optional)

Preparation

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; saute 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.