Basque Shrimp Ragout With Couscous

Basque Shrimp Ragout With Couscous

2 Tbs. olive oil, divided
1 c. yellow onion slices (1/2 small onion)
1 can (15 1/2 oz.) diced tomatoes
12 oz. shelled, deveined shrimp
1/2 to 1 1/2 tsp. red pepper flakes
1 red bell pepper, sliced into 1/4 inch strips
1 green bell pepper, sliced into 1/4 inch strips
1 pkg. (5.8 oz.) Near East Roasted Garlic and Olive Oil Couscous

In a large skillet, heat 1 Tbs. olive oil 1 minute over medium heat.  Add onion sliced and saute 1 minute.
Add tomatoes, shrimp and red pepper flakes.  Simmer 5 minutes or until shrimp turn opaque and pink.
Meanwhile, in a second skillet, heat remaining 1 Tbs. olive oil for 1 minute.  Add red and green bell peopper slices, saute for 2 minutes.
Add 1 1/4 c. water and contents of Near East spice sack.  Bring to a boil.
Stir in couscous, cover and remove from heat.  Let stand 5 minutes.  Fluff couscous lightly with fork.
Serve shrimp mixture over bed of couscous