First, wash and dice the peppers, cut the scallions into strips and chop the garlic.
In a pan with olive oil, sauté the garlic and shrimp.
Add the diced peppers and the chickpeas and sauté. Add the couscous to the pan and after a short time deglaze with the juice.
Add the vegetable broth and simmer the dish until the couscous is cooked through, about 5 – 10 minutes. Add more vegetable broth if needed. Just before serving, fold in the scallions so they still have some bite. Season with salt, pepper and curry and serve hot. The couscous pan also tastes great cold as a salad.