Couscous with Shrimp and Green Beans
By Chef Tom Fraker

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 couscous
1 cup frozen artichoke hearts or , thawed, coarsely chopped, or Steamed Artichoke Hearts
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.

Meatless Alternative
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.