Ingredients
1
cup uncooked couscous
1 1/2
cups water
1
tablespoon olive oil
1
lb. shelled deveined uncooked large shrimp
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1/2
cup Old El Paso™ Salsa
1
(2 1/4-oz.) can sliced ripe olives, drained
Preparation
Cook couscous in water as directed on package.
Meanwhile, heat oil in medium skillet over medium heat until hot. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink.
Add tomatoes, salsa and olives; mix well. Bring to a boil. Reduce heat to low; cover and simmer 3 to 5 minutes or until thoroughly heated and sauce is of desired consistency, stirring occasionally. Serve over couscous.
