Place stock and saffron in a bowl and set aside.

Heat oil in a nonstick skillet over moderate heat until hot but not smoking.

Add onion and bell pepper and cook, stirring until softened. Add sausage and sauté, stirring until sausage begins to brown, about 3 minutes. Add peas (thawed), shrimp, and spices and sauté, stirring just until peas are heated through and shrimp is cooked to opaque color.

Add stock with saffron (optional) and bring pot to a boil.

Remove from heat and stir in couscous and cilantro, mixing thoroughly.