Moroccan Shrimp with Couscous
Prawns, couscous and yogurt come together in this dish, fragrant with paprika and cumin and simmered on the stove. It's finished with shrimp and yogurt.
25 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- medium
- 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. While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
- 3
Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
- 4
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.
- 5
Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or until done.
- 6
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
