Moroccan Seafood Stew with Couscous

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1 cup couscous

2 tablespoons extra-virgin olive oil

1 onion, halved and thinly sliced

1 tablespoon paprika

1 tablespoon ground cumin

Kosher salt and freshly ground pepper

1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes

8 ounces green beans, trimmed and cut into 1-inch pieces

1/2 cup pitted green olives, plus 1/4 cup brine

1/2 cup roughly chopped fresh cilantro, plus more for topping

2 pounds mussels, scrubbed and debearded

12 ounces medium shrimp, peeled and deveined