Couscous Paella with Shrimp

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 medium sweet red pepper, cut into 1/2-inch dice
• 1 medium sweet yellow pepper, cut into 1/2-inch dice,
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground turmeric
• 1 can (14 1/2-ounce) chicken broth
• 1 cup water
• 1 box (10 ounce) frozen peas, thawed
• 1 1/2 pounds large shrimp, shelled and cleaned
• 1 (10-ounce) box couscous
• 1/2 cup pitted black olives, sliced

1. Heat oil in a 8 to 10 quart heavy bottomed pot.
2. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes.
3. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute.
4. Add broth, water, peas and shrimp.
5. Simmer, covered, 2 minutes.
6. Remove from heat.
7. Stir in couscous; cover; let stand 5 minutes.
8. Serve, garnished with olives.

olive oil, onion, garlic, sweet red pepper, sweet yellow pepper, salt, black pepper, thyme, red pepper, ground turmeric, chicken broth, water, frozen peas, shrimp, couscous, black olives

Taken from www.foodnetwork.com/recipes/couscous-paella-with-shrimp-recipe.html (may not work)