Yields Makes 4 servings
Notes: Garam masala can be found in the dried herbs and spices section at most supermarkets; if not available, use curry powder.

How to Make It

Step 1
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.

Step 2
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.

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Shrimp Couscous