Couscous Paella With Shrimp
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 1 medium size onion, chopped
- 3 garlic cloves, chopped
- 1 medium size sweet red pepper, cut into 1/2 inch pieces
- 1 medium size yellow sweet pepper, cut into 1/2 inch pieces
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml dried thyme
- 2.46 ml red pepper flakes
- 2.46 ml turmeric
- 411.06 g can chicken broth
- 236.59 ml water
- 283.49 g box frozen peas, thawed
- 680.38 g large shrimp, shelled and cleaned
- 283.49 g box couscous (about 1 3/4 cups)
- 118.29 ml pitted black olives, sliced
directions
- Heal 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 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
- Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.
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