Name: Lemon-Shrimp Couscous Risotto
Yield: 4 servings (serving size: 1 1/4 cups)
Ingredients: 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. Sauté 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.

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Lemon-Shrimp Couscous Risotto

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