In a medium saucepan, boil the chicken broth (1 1/3 cups).
Add the peas (1 cup) and salt to taste and boil for one minute.
Add the couscous (1 cup), stir, turn off the heat, and cover. Let sit for 5-10 minutes.
Meanwhile, pat the shrimp (1 lb.) dry with a clean kitchen or paper towel.
Mix shrimp in small bowl with 2 tablespoons olive oil, and plenty of salt and pepper.
Sear shrimp in a skillet on high heat for two minutes on each side.
Fluff couscous with a fork and stir in fresh mint (2 tablespoon) and toasted pine nuts(1/4 cup). Taste and adjust seasoning as necessary.
Serve shrimp on top of couscous.
You can use whole wheat or regular couscous for this recipe- I used regular.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.