Lemon-Shrimp Couscous Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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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