Couscous Paella with Shrimp |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
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.
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