Scampi shrimp with Mediterranean couscous

Ingredients:

• 2 cups plain couscous
• 0.9 kg large shrimp, peeled and deveined
• 0.5 tbsp. + 2 tbsp. l. olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 clove garlic, peeled and crushed, + 2 cloves, minced
• 2 cans (220 g each) of canned chopped tomatoes in their own juice
• 1 bottle (240 ml) of clam juice
• 1/4 cup dry white wine
• 1 cup of water
• Juice of 1 lemon
• 1 tbsp red pepper flakes
• Chopped parsley leaves, for serving

Preparation:

1. Heat 1/4 cup olive oil in a large saucepan. When the oil is almost smoking, add the onion, carrot, and 1 clove of crushed garlic and sauté until the vegetables are softened, about 5 minutes. Add the canned tomatoes and their juices, clam juice, and white wine. Bring to a boil and simmer over medium heat, uncovered, for 10 minutes.
2. Remove from heat and let cool slightly. Carefully transfer the tomato mixture to a food processor and blend. Add a couple of tablespoons of water if you prefer a thinner broth. Taste.
3. Return the broth to the pan. Add 1 cup water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce the heat and add 2 cups couscous. Cover the pan and remove from the heat. Let it sit for 10 minutes to allow the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
4. In a large skillet, add the remaining 1/4 cup olive oil and 2 cloves of minced garlic. Heat, being careful not to brown the garlic. When the oil is hot, add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 5 minutes. Be careful not to overcook the shrimp, or they will become tough. Remove from heat and stir in the lemon juice, red pepper flakes, and finely chopped parsley. Taste.
5. To serve, place the couscous in the center of the dish and top with the shrimp.