| 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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