Shrimp Couscous

Ingredients

• 0.3 cup catsup 
• 1 teaspoon chili powder 
• 2 cups couscous 
• 0.5 teaspoon dill weed dried
• 3 cups fat-skimmed chicken broth 
• 1 tablespoon ginger fresh minced
• 0.5 teaspoon garam masala 
• 4 servings lime wedges 
• 2 tablespoons slivered mint leaves fresh finely
• 2 teaspoons mustard seeds 
• 4 servings nonfat yogurt plain
• 4 servings salt 
• 1 pound shrimp frozen shelled thawed deveined rinsed uncooked drained per lb.), and

Equipment

• frying pan

Directions

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.
3. 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.