Shrimp Couscous

• 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. 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. 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.

chicken broth, catsup, fresh ginger, mustard seeds, chili powder, garam masala, dill weed, shrimp, couscous, mint, nonfat yogurt, salt, wedges

Taken from www.myrecipes.com/recipe/shrimp-couscous (may not work)