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,

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 defined.

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, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

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