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. ---------------------------------------------------------------------------
Nutrition
Ingredients
