| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Spanish | Seafood, Spanish | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Boned, skinned chicken breasts, cut into 1/2-inch |
| Pieces | ||
| 1/4 | c | Water |
| 1 | (10.5 Oz) can chicken broth | |
| 3/4 | lb | Medium size fresh shrimp, peeled and deveined |
| 1/2 | c | Frozen green peas |
| 1/3 | c | Chopped red bell pepper |
| 1/3 | c | Thin sliced green onions |
| 2 | Cloves garlic, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ds | Of ground saffron |
| 1 | c | Uncooked couscous |
INSTRUCTIONS
Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min. Stir in shrimp & next 7 ingredients; cover and nuke 3.5 to 4.5 min. or until shrimp is done (turns pink). Stir in couscous; cover & let stand 5 minutes.
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