Garlic Butter Shrimp with Couscous

Ingredients
2 tbsp (25 mL) olive oil, divided
1 onion, diced
1 green bell pepper, seeded and diced
¼ tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water
½ cup (125 mL) water or reduced-sodium vegetable stock
1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
¾ cup (175 mL) whole wheat couscous
12 oz shrimp (375 g), peeled and deveined, thawed if frozen
4 cloves garlic, minced
1 tsp (5 mL) finely grated lemon zest
¼ tsp (1 mL) cayenne pepper
Freshly ground black pepper
½ cup (125 mL) dry white wine
2 tbsp (25 mL) freshly squeezed lemon juice
1 cup (250 mL) cooked green peas
Salt, optional

Instructions
In a saucepan, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add saffron liquid, water and tomatoes with juice and bring to a boil. Stir in couscous. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork.
In a skillet, heat remaining 1 tbsp (15 mL) of oil over medium-high heat. Add shrimp and cook, stirring, just until they turn pink and opaque, 3 to 5 minutes. Add garlic, lemon zest, cayenne & black pepper to taste. Cook, stirring, for 1 minute > Add White Wine & Lemon Juice and bring to boil. Stir in peas; until heated through. Season to taste with salt.