Title: Shrimp couscous paella
 Categories: Seafood, Spanish
      Yield: 6 Servings
 
    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
 
  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.