Lemon-Shrimp Couscous Risotto
- 2 1/2 cups water
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 tablespoons olive oil
- 1 cup chopped green onions
- 1 cup uncooked couscous
- 1 1/2 teaspoons grated lemon rind
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces medium shrimp, cooked and peeled
- 1/2 cup grated fresh Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
- Simmer 2 1/2 cups water and broth; keep warm. Heat oil in a saucepan over medium heat. Saute onions 2 minutes. Add couscous. Cook 2 minutes; stir constantly. Stir in 1 cup broth mixture, rind, salt, and pepper; cook, stirring constantly, until liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a time; stir constantly until each portion is absorbed before adding next. Add shrimp. Cook 2 minutes; stir constantly. Remove from heat; stir in cheese and parsley.
water, chicken broth, olive oil, green onions, couscous, lemon rind, salt, pepper, shrimp, parmesan, parsley
Taken from www.myrecipes.com/recipe/lemon-shrimp-couscous-risotto (may not work)