2 cups fat-free, low sodium chicken or vegetable broth
4 ounces fresh green beans, trimmed, cut into ½-inch lengths
1 teaspoon curry powder
1/8 teaspoon dried red chile flakes
10 ounces peeled and deveined medium shrimp
1 cup dry whole-wheat couscous
1/2 cup frozen peas
2/3 cup (packed) lengthwise halved grape tomatoes
2 tablespoons minced fresh basil
Coarse salt (kosher or sea)
Freshly ground black pepper
Combine the broth, green beans, curry powder, and chile flakes in a large saucepan or Dutch oven. Bring them to a boil on high heat.
Add the shrimp and reduce the heat to medium. Cook for 1 minute, or until the shrimp begin to turn pink.
Add the couscous, artichokes, and peas; stir just enough so the couscous is covered with liquid. Cover and remove from the heat. Let stand for 5 to 6 minutes, or until the liquid is absorbed.
Add the tomatoes and basil. Gently toss. Taste and season with salt and pepper.
Omit the shrimp. If desired, cook 2 to 3 ounces of soy-based chorizo; drain it well and crumble a little over each portion just before serving.