Season shrimp with cumin, smoked paprika, salt and pepper and toss.
Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
Add chopped onion and bell pepper to skillet and saute until onion is translucent. Add garlic and raisins and cook for another minute.
Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
Remove skillet from heat and add shrimp. Garnish with pistachios and parsley.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.