Couscous Paella with Shrimp

This is a great summer recipe! Love all of the different flavors and it all cooks in one skillet!

Couscous Paella with Shrimp

1 TBSP olive oil 

1 medium onion, chopped 

3 garlic cloves, chopped 

1 medium red pepper, chopped 

1 medium yellow pepper, chopped 

1/2 tsp salt 

1/2 tsp black pepper 

1/2 tsp dried thyme 

1/2 tsp red pepper flakes 

1/2 tsp ground turmeric 

1 14 1/2 oz can chicken broth 

10 oz frozen peas, thawed 

1 1/2 lbs large shrimp, shelled and cleaned 

10 oz plain couscous 

1/2 c pitted black olives, sliced  

Heat oil in a large heavy bottom pot over medium high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally. 

Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 c water and the peas. Bring to a simmer and add shirmp. Simmer, covered, for 2 minutes or until shrimp is cooked through. 

Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with a fork and garnish with olives.  

Serves 6


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It’s a Keeper, Dittle Dattle: Amaze Me Monday, Balancing Beauty and Bedlam: Tasty Tuesday, This Chick Cooks, A Beach Cottage, The Trendy Treehouse, Good Cheap Eats: What’s On Your Plate?, Bouffe e Bambini