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.