|Chorizo sausages||4 Ounce, casings removed (115 Grams)|
|Onion||1 Large, chopped|
|Clam juice||8 Ounce (1 Bottle / 240 Milliliters)|
|Fat free reduced sodium chicken broth||300 Milliliter (1 1/4 Cups)|
|Cumin seeds||2 Teaspoon|
|Couscous||9 1⁄4 Ounce (1 1/2 Cups, 260 Grams)|
|Red bell pepper||6 Ounce, seeded and chopped (170 Grams, 1 Medium Sized Piece)|
|Cooked shrimp||8 Ounce (250 Grams, Choose Tiny Ones)|
|Lime wedges/Lemon wedges||5|
1. Crumble chorizo into a wide nonstick frying pan; add onion. Cook over medium heat, stirring often, until well browned (15 to 20 minutes); if pan appears dry or mixture sticks to pan bottom, add water, 1 tablespoon (15 ml) at a time.
2. Add clam juice, broth, and cumin seeds. Increase heat to medium-high and bring to a boil. Stir in couscous; cover, remove from heat, and let stand until liquid is absorbed (about 5 minutes). Transfer to a wide serving bowl.
3. Stir in bell pepper and top with shrimp. Offer lime wedges to squeeze to taste