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

Instructions

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.