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1
In a large pot, heat 1/4 cup of the oil over a medium-high flame.
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2
When almost smoking, add the onion, carrot, and half of the garlic and saute until the onion is soft, about 5 minutes.
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3
Add the tomatoes with their juice, clam juice, wine, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
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4
Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break down, about 10 minutes.
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5
Remove from the heat and let cool slightly.
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6
Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of tablespoons at a time to form a broth consistency.
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7
(The tomato broth can be made 1 day ahead.
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8
Cool, then cover and refrigerate.
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9
Bring the tomato broth to a simmer before continuing.)
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10
In a medium saucepan, combine 2 cups of the tomato broth, 1 cup of water, and 1 tablespoon of oil.
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11
Bring the mixture to a boil, then stir in the couscous.
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12
Remove from the heat.
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13
Cover and set aside until the couscous has absorbed the liquid, about 10 minutes.
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14
Season the couscous with more salt and pepper to taste.
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15
Keep the remaining tomato broth warm.
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16
In a large skillet, heat the remaining 1/4 cup of oil over a medium flame.
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17
Add the remaining garlic and saute until fragrant, about 20 seconds.
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18
Add the shrimp and saute until the shrimp just begin to turn pink, about 5 minutes (be careful not to overcook the shrimp or they will become tough).
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19
Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, and the remaining 1/2 teaspoon of salt.
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20
Spoon the couscous into the center of serving plates and top with the shrimp.
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21
Spoon some of the remaining tomato broth around the couscous and serve.
