Chop the onion and red bell pepper until you have about 1 cup of each.
Place the onion and red pepper into a large skillet and saute over medium high heat until softened.
Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
Add the peas and mushrooms and cook for another 1-2 minutes.
Stir in the couscous, remove from heat and cover.
Let stand for 5 minutes, then fluff with a fork and serve.