2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 garlic cloves, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat.
Toss shrimp with salt and pepper.
Sauté, tossing, until just cooked through, about 3 minutes. Remove.

2. Add remaining tablespoon olive oil to pan; stir in mustard seeds.
Cook until seeds begin to pop, about 30 seconds.
Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.

3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper.
Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Note:
Couscous, or Moroccan pasta, requires no cooking; simply steep it in boiling water or broth.