I'm all about simple and quick these days. This definitely fit the bill. We all liked it.
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
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (I used just a dash so it wouldn't be too spicy for the kids, but would have preferred more for my own taste)
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.