Apricot Shrimp with Fruity Couscous

Apricot Shrimp with Fruity Couscous
Stir apricots, cranberries, and hazelnuts into couscous to make a pilaf-style accompaniment for the spicy-sweet apricot-glazed shrimp.
Makes 6
Prep 15 m
Broil 6 m



  1. 1 of 7 In small bowl, stir together jam, Worcestershire, garlic powder and pepper flakes. Remove 1/2 cup for shrimp. To remaining mixture, add 3 tablespoons nectar, vinegar and oil for dressing couscous.
  2. 2 of 7 Heat broiler. Coat broiler-pan rack with nonstick cooking spray.
  3. 3 of 7 Line up shrimp in 2 rows, 12 to a row and rounded sides touching. Insert two 12-inch skewers through each row to prevent curling and for easy handling. (If using bamboo skewers, soak in warm water for 30 minutes before skewering shrimp).
  4. 4 of 7 Meanwhile, in medium-size saucepan, bring 1 cup apricot nectar, broth, apricots and cranberries to boiling. Add couscous. Cover; remove saucepan from heat. Let stand.
  5. 5 of 7 Brush some of reserved 1/2 cup jam mixture onto one side of shrimp.
  6. 6 of 7 Broil shrimp, jam side up, for 3 minutes on each side or until cooked through, spreading with remaining jam mixture after flipping.
  7. 7 of 7 Once couscous is plumped, after about 5 minutes, fluff with fork. Stir in hazelnuts, parsley and dressing from step 1. Spoon couscous onto platter. Top with shrimp. Serve immediately, or refrigerate to chill.
Nutrition Information for Apricot Shrimp with Fruity Couscous
Servings Per Recipe: 6
Per Serving: 8 g Fat, total, 83 g carb., 23 g pro., 1 g sat. fat, 135 mg chol., 486 kcal cal., 399 mg sodium, 5 g fiber