Shrimp Scampi on Couscous

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon capers 
• 0.7 cup couscous uncooked
• 0.3 cup less-sodium chicken broth dry white fat-free
• 0.3 cup basil fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 4  garlic cloves minced
• 0.3 cup kalamata olives pitted coarsely chopped
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind fresh grated
• 2 teaspoons olive oil 
• 0.8 cup onion chopped
• 0.3 teaspoon salt 
• 1.3 pounds shrimp deveined peeled
• 1 cup water 

Equipment

• frying pan
• sauce pan
• plastic wrap
• microwave

Directions

1. Bring 1 cup water to a boil in a medium saucepan; stir in couscous.
2. Remove from heat; cover and let stand 5 minutes or until water is absorbed. Fluff with a fork; keep warm.
3. While water boils and couscous stands, heat oil in a large nonstick skillet over medium-high heat.
4. Add onion and garlic; saut 3 minutes or until tender.
5. Add shrimp; saut 2 minutes or until just done.
6. Add tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes.
7. Remove from heat; stir in parsley and basil.
8. Serve over couscous.
9. Note: To prepare couscous in the microwave, add 1 cup water to a 2- or 4-cup glass measure. Microwave at HIGH 1 to 2 minutes or until boiling; stir in couscous. Cover with plastic wrap, and let stand 5 minutes or until water is absorbed. Fluff with a fork.