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.