Shrimp with Tomatoes and Olives

Ingredients

• 1 10-ounce box couscous (1 1/3 cups)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 28-ounce can diced tomatoes, drained
• 3/4 cup pitted green olives
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• Kosher salt and pepper
• 1 pound medium shrimp, peeled and deveined

Preparation

1. Cook the couscous according to the package directions.
   
   Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.
   
   Add the tomatoes, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.
   
   Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.