Shrimp and Couscous Paella

Serves: 6

1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)