Couscous Paella
Recipe

In a large nonstick skillet, heat California walnuts over medium-high heat. Cook and stir until golden and fragrant. Remove from skillet; set aside.

Heat olive oil in the same skillet over medium high heat. Add shrimp; cook 2 to 3 minutes on each side or until shrimp are opaque. Remove from skillet and keep warm.

Combine broth, red pepper, lima beans and contents of Spice Sack in skillet; cover and bring to a boil.

Reduce heat and simmer 3 to 4 minutes or until beans are tender.

Stir in couscous; cover, remove from heat, and let stand 5 minutes. Stir in shrimp, Feta cheese, and walnuts, fluffing with a fork.