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