Shrimp With Tomatoes And Olives

• 1 10-ounce box couscous ( 1 1/3 cups)
• 1 Tablespoon olive oil
• 1 small onion, chopped
• 1 28-ounce can chopped tomatoes, drained
• 3/4 cup pitted green olives
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• Kosher salt and pepper
• 1 pound medium shrimp, peeled and deveined

1. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large saucepan on medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.
3. Add the tomatoes, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmir, storring occasionally, until slightly thickened, 4 to 6 minutes.
4. Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

couscous, olive oil, onion, tomatoes, green olives, white wine, kosher salt, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-with-tomatoes-and-olives-1273391 (may not work)