Shrimp and Spicy Tomatoes

2 Large Carrots (finely chopped)
8 oz. Green Beans (cut into 1/2 inch pieces)
1 cup Israeli Couscous (large)
1 Tbsp Extra Virgin Olive Oil
1 Large Onion (chopped)
1/4 tsp Crushed Red Pepper
1- 14.5oz can No Salt Added Fire Roasted Diced Tomatoes (undrained)
1 lb Shrimp (16-20 count; peeled and deveined)

In large microwave safe bowl, combine carrots, greenbeans, and 1 Tbsp water. Cover with vented plastic wrap; microwave on high 5 minutes or until tender. Meanwhile, prepare couscous as label directs. In 12 inch skillet, heat oil on medium high. Add onion; cook 5 minutes or until golden, stirring. Add red pepper; cook 1 minute, stirring. Add carrot mixture and tomatoes. Heat to boiling; reduce heat to medium. Add shrimp; cook 5 minutes or until just opaque throughout, stirring occasionally. Stir in 1/2 tsp salt. Serve over couscous.