Lemon-Shrimp Couscous Risotto

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

Preparation

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.