Shrimp With Tomatoes And Olives

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1 10-ounce box couscous (1 1/3 cups)

1 tablespoon olive oil

1 small onion, chopped

1 28-ounce can diced tomatoes, drained

3/4 cup pitted green olives

1/2 cup dry white wine (such as Sauvignon Blanc)

Kosher salt and pepper

1 pound medium shrimp, peeled and deveined

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