Shrimp With Tomatoes and Olives

Combining a few different flavors and cuisines, this quick dinner is bursting with flavor. Ready in 20 minutes—with only 10 minutes of hands-on time—the dish can be served over rice, like an amped-up Creole, or virtually any grain, such as quinoa or, our preference, couscous. The super-fine balls create the ideal base for the shrimp sauce, which gets an extra punch from green olives. If certain members of your family like to add a little spice, you can put a jar of Tabasco on the table. Another idea: Double the recipe for the sauce and freeze for an even easier dinner down the road.

Ingredients

• 1 10-ounce box couscous (1⅓ cups)
 
• 1 tablespoon olive oil
 
• 1 small onion, chopped
 
• 1 28-ounce can diced tomatoes, drained
 
• ¾ cup pitted green olives
 
• ½ cup dry white wine (such as Sauvignon Blanc)
 
• kosher salt and pepper
 
• 1 pound medium shrimp, peeled and deveined

How to Make It

Step 1

Cook the couscous according to the package directions.

Step 2

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.

Step 3

Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

Step 4

Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.