Jambalya Couscous

This recipe can be made in less than 20 minutes. It was absolutely delicious and made a lot of leftovers!!! Helpful hints: 

1. We used spicy sausage and it gave it a great kick! 
2. The boxes of couscous we found at our local grocery store were only 5 oz so we had to make an extra trip back to the grocery store. We also used the Mediterranean flavor, but any flavor of couscous would work well. They even sell whole-grain for a healthier version. Couscous cooks up quicker than minute rice and is light and fluffy.
3. Cory suggested removing the tails of the shrimp, but I think it looks more authentic with the tails. Your choice!

Ingredients:

• 1 tablespoon(s) canola oil
• 1 medium onion, diced
• 1 bell pepper (any color), seeded, diced
• 8 ounce(s) fully cooked kielbasa or andouille sausage, cut into diagonal slices
• 2 teaspoon(s) Cajun or Creole seasoning
• 2 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, with juices
• 1 box(es) (10-ounce) plain couscous
• 1 pound(s) cooked large shrimp, tails intact

Directions

1. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onions, bell pepper, sausage, and Cajun seasoning and cook about 5 minutes, until onions and peppers are softened and sausage is browned.
2. Stir in tomatoes and their juices. Reduce heat to medium-low, cover, and simmer 7 minutes. Meanwhile, cook couscous according to package instructions.
3. Add shrimp to skillet and cook about 3 minutes, until heated. Add couscous to skillet and stir to combine.