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1
In large pot,heat 1/4 cup olive oil.
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2
When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes.
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3
Add the canned tomotes, and their juice, clam juice & white wine.
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4
Bring to a boil and simmer on medium heat for 10 minutes,uncovered.
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5
Remove from heat and allow to cool slightly.
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6
Carefully pour tomato mixture in the bowl of a food processor and puree.
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7
Add a couple of tablespoons of water if needed - you want to end up with a broth.
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8
Check for seasoning.
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9
Return broth to the pot.
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10
Add 1 cup of water and 2 tablespoons extra-virgen olive oil and bring to a boil.
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11
Reduce heat and add the 2 cups of couscous.
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12
Cover pot and remove from heat.
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13
Let rest for 10 minutes, allowing the couscous to absorb all theliquid.
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14
Fluff with a fork and season with salt and pepper.
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15
In a large skillet, add the remiaing 1/4 cup oil and the 2 cloves of minced garlic.
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16
Heat the oil, making sure not to burn the garlic.
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17
When the oil is hot, add the shrimp and stirring occasionally, cood the shrimp until they start to turn pink, about 5 minuts.
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18
Be careful not to overcook the shrimp or they will become tough.
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19
Remove from heat and add the lemon juice, red pepper and chopped parsely.
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20
Check for seasoning.
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21
To serve, mound the couscous in the center of a platter and top with the shrimp.
