Recipe courtesy of Family Circle Magazine

Couscous Paella with Shrimp

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 6 servings
Share This Recipe


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


  1. 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. 
  2. Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.

Pasta Paella with Orzo

Greek Shrimp and Couscous

Couscous with Peas, Prosciutto and Mint

Moroccan Peanut Couscous with Peas