Moroccan Shrimp With Couscous

• 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)

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; saute 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.

yogurt, paprika, salt, ground cumin, curry powder, ground red pepper, ground cinnamon, mixed dried fruit, water, chicken broth, couscous, butter, shrimp, cilantro stems

Taken from www.food.com/recipe/moroccan-shrimp-with-couscous-225451 (may not work)