Chop the onion and red bell pepper until you have about 1 cup of each. n.
1 onion, 1 red bell pepper
Place the dd the onion and red pepper into a large skillet and saute over medium high heat until softened, about 3-4 minutes. You can add a little of the chicken broth in this step if the mixture seems dry.
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.
1 pound shrimp
Add the peas and mushrooms and cook for another 1-2 minutes.
1 cup mushrooms, 1 cup sweet peas
Stir in the couscous, remove from heat and cover.
2 cups couscous
Let stand for 5 minutes, then fluff with a fork and serve.
Video
Notes
You can use 1 cup frozen chopped onion instead of fresh to save time.
One 14.5 ounce can of chicken broth is slightly less than 2 cups. You can either tap into a second can, or you can just add a little water to make up the difference.
I like to saute in chicken broth to avoid using oil, but if you prefer you can definitely add about 1 tablespoon of olive oil to the skillet and saute the onion and red bell pepper in the oil.
Skip the cumin if that is not a flavor that your family enjoys.
I bought a bag of frozen shrimp that I thawed overnight in the refrigerator prior to using in this recipe.
Shrimp can be a little pricey, but you can substitute diced chicken or pork in this recipe. They will take a little longer to cook than the shrimp so you will need to adjust your cooking time accordingly.
Note that for the photos I used whole wheat couscous because that was all they had at the grocery store, but I think regular couscous works better in this recipe. (Every other time I made this I used regular.) I just wanted to mention that because your result may look a little different but rest assured that this recipe was originally developed and tested with regular couscous and it was delicious.