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1 10-ounce box couscous (1⅓ cups)
1 tablespoon olive oil
1 small onion, chopped
1 28-ounce can diced tomatoes, drained
¾ cup pitted green olives
½ cup dry white wine (such as Sauvignon Blanc)
kosher salt and pepper
1 pound medium shrimp, peeled and deveined
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1st Keep
 ninman
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