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.
Store leftovers in an airtight container in the fridge up to 3 days. Couscous will reheat really well in the microwave! If you need an alternative heating method, you can reheat this dish on the stovetop in a skillet over medium-heat. Add a splash of broth to help everything reheat without drying up. Cover the skillet with a lid and keep a close eye on it as it reheats.