Shrimp and Couscous In 12-inch skillet, heat 1T olive oil, medium heat; toss 1# shrimp with coarse salt and ground pepper; saute, tossing, until just cooked through, about 3 minutes; remove; add 1T olive oil to pan; stir in 1t mustard seeds; cook until seeds begin to pop, about 30 seconds; add 2 leeks, sliced into 1/2-inch half moons, 2 shredded carrots, 5 thinly sliced garlic cloves; cook, stirring often, until leeks are tender, about 5 minutes; stir in 1 1/4C couscous, 1C thawed frozen peas; 2 1/2C chicken broth; season with salt and pepper; remove from heat; cover; let stand 5 minutes; add shrimp; stir gently, serve. 4 servings Optionally add 1 large onion, asparagus, cauliflower. Shrimp and Couscous In 12-inch skillet, heat 1T olive oil, medium heat; toss 1# shrimp with coarse salt and ground pepper; saute, tossing, until just cooked through, about 3 minutes; remove; add 1T olive oil to pan; add 2 medium onions diced, 2 shredded carrots; cook, stirring often, until onion is tender, about 5 minutes; stir in 1 1/4C couscous, 1C thawed frozen peas; 2 1/2C chicken broth (boiling); season with salt and pepper; remove from heat; cover; let stand 5 minutes;add shrimp; stir gently, serve. 4 servings