Everytime I measure out these spices, I get the urge to repaint our plain "mushroom cap" walls. This is one of the easiest meals I make, and very very delicious.
Moroccan Shrimp with Couscous
2/3 cup plain yogurt (drained, on paper towels for five minutes to thicken)
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin, curry powder
1/8 tsp chili powder, cinnamon
1/2 cup dried golden raisins
1/4 cup water
3/4 cup chicken broth
1 cup whole wheat couscous
1 tbsp butter
1/5 pounds peeled and deveined shrimps
1. Mix spices and combine 1/5 tsp of mixture with raisins, water and broth in a saucepan. Boil and stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
2. Meanwhile, in a large non-stick saute pan, melt butter over m/h heat. Sprinkle shrimp with remaining spice mixture and saute 5 minutes or until done.
3. To plate: 1/2 cup couscous in the middle, topped with 1/2 cup shrimp and 1 tbsp yogurt.
Or, if you are Ben and I, divide evenly and eat entire meal.