Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 medium sweet red pepper, cut into 1/2-inch dice
- 1 medium sweet yellow pepper, cut into 1/2-inch dice,
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground turmeric
- 1 can (14 1/2-ounce) chicken broth
- 1 cup water
- 1 box (10 ounce) frozen peas, thawed
- 1 1/2 pounds large shrimp, shelled and cleaned
- 1 (10-ounce) box couscous
- 1/2 cup pitted black olives, sliced
Directions
Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.















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By karen_7548271
Wood Dale, IL
on February 10, 2012
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I just made this last night. I didn't have tumeric so I used a little curry and i used Kalamata olives. It was extremely good and very easy. Also a very nice looking dish with all the colors.
By joannaj8
Chicago, IL
on December 16, 2011
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Loved it! Healthy, fast and yummy!
By denni626_12757759
Chicago, 52
on September 07, 2010
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I really loved this recipe. I substituted bulgur for couscous, cut the amount of shrimp in half, and added canned asparagus. DELICIOUS!
Read all 27 reviews