Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 cups)
1 cup green salsa, such as Xochitl, plus more for serving
1 can (4.5ounces) chopped mild green chiles, such as Old El Paso
1 cup couscous
1 pound peeled, deveined large shrimp
1/2 cup frozen peas
Sour cream and sliced radishes, for serving
Preparation
Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.
