1 ½ cups water

1 lb. Medium shrimp (substitute w/ chicken)

1 cup uncooked couscous (substitute w/ brown rice)

1 ½ cups diced plum tomatoes

¼ cup low-salt chicken broth

3 Tbs fresh lemon juice

1 Tbs olive oil

¼ tsp salt

¼ tsp pepper

½ cups (2 oz) grated Parmesan cheese

Bring water to a boil in a medium saucepan.  Add shrimp; cook 3 minutes.  Drain shrimp in a colander over a bowl, reserving the cooking liquid.  Add couscous to reserved cooking liquid.  Cover and let stand for 5 minutes.  Fluff with a fork.  Combine broth, lemon juice, oil, salt, and pepper.  Pour dressing over couscous salad and toss gently to coat.  Sprinkle w/ cheese (2 Tbs per salad).

Serves 4 at 4 points each (1 cup per serving)