Shrimp with tomato sauce over couscous

I have started keeping frozen shrimp in the freezer, which has become a quick and easy summer time staple.  Another good summer time staple is couscous.  A little lighter than pasta, and it super fast to cook so you don't have to keep the stove on for long.

What's in the fridge:
- 1 cup diced pancetta (Italian Bacon) or regular bacon
- 10 shrimps thawed (place in room temperature water for about 5 minutes to easily thaw) and peeled.
- 1 tsp minced garlic
- 1 can diced tomatoes with Italian spices
- 1 cup couscous

Directions:
- Heat skillet to med-high and fry pancetta for about 7 minutes, stirring frequently
- Add shrimp and minced garlic to skillet

Pancetta, shrimp and garlic (in my enormous iron skillet)

 - Continue cooking until shrimp is pink, about 5 minutes

Ingredients once cooked

- Add full can of diced tomato and turn down to low.  Let cook for about 5-7 minutes
- Meanwhile, cook couscous by boiling one cup of water, then add cousous and turn off heat.  Stir for about 1 minute then plate.

Diced tomato added to mix

 - Top couscous with shrimp and tomato mixture.

Bon Appetit!