Lemon-Shrimp Couscous Risotto

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2 1/2 cups water

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons olive oil

1 cup chopped green onions

1 cup uncooked couscous

1 1/2 teaspoons grated lemon rind

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces medium shrimp, cooked and peeled

1/2 cup grated fresh Parmesan

1/4 cup chopped fresh flat-leaf parsley

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