1 tablespoon olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) organic, low sodium chicken broth
pinch saffron threads
1 cup warm water
1 package (10 ounce) frozen peas
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup sweet grape tomatoes, cut in half
1 box (10-ounce) plain couscous
Soften saffron threads in the warm water and set aside.
Heat the oil over medium heat in a large paella pan (All Clad makes a great one). Add the bell peppers and saute for about 5 minutes. Add the onion and saute until the vegetables are softened but not browned (about 8 minutes). Do not let them brown! Add the garlic and cook 1 more minute. Add the salt, black pepper, thyme, pepper flakes and turmeric; stir and cook 1 more minute. Add the broth, water and saffron, and the peas. Simmer, covered, for 5 minutes. Add the shrimp and tomatoes. Simmer, covered, 3 minutes.
Remove from heat. Stir in the couscous; recover; and let stand 5 minutes.
