Citrus Shrimp

• 3 navel oranges
• 1 1/2 c. water
• 1 c. whole-wheat couscous
• salt and ground black pepper
• 1 tbsp. olive oil
• 1 lb. large shrimp
• 1 c. frozen peas
• 2 tbsp. red onion

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.
2. Peel and slice remaining 2 oranges; cut each slice in half and set aside.
3. In 1-quart saucepan, heat water to boiling over high heat.
4. Stir in couscous, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
5. Cover saucepan and remove from heat; let stand 5 minutes.
6. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
7. Stir in shrimp, orange peel and juice, and 1/8 teaspoon pepper.
8. Cook shrimp 3 to 4 minutes or until they just turn opaque throughout, stirring occasionally.
9. With fork, fluff couscous; transfer to large bowl.
10. Stir in peas, onion, and reserved orange slices.
11. Makes about 5 cups.
12. Serve couscous with shrimp.

oranges, water, couscous, salt, olive oil, shrimp, frozen peas, red onion

Taken from www.delish.com/recipefinder/citrus-shrimp-1190 (may not work)