Watch and listen to this recipe from Giada De Laurentiis.
View the full recipe here.

1. Prepare broth
In a large pot, saute onion, carrot, and garlic in olive oil for about 5 minutes.

2. Simmer
Add canned tomatoes, clam juice, and wine to the vegetables. Bring to a boil and allow to simmer for 10 minutes, uncovered. Remove from heat.

3. Puree
Pour broth mixture into a food processor and puree. Return broth to pot and add water and extra-virgin olive oil. Bring to a boil and then reduce heat.

4. Rest
Add couscous to broth. Cover pot and remove from heat. Let rest for 10 minutes. Fluff couscous with fork and season with salt and pepper.

5. Saute
In large skillet, saute shrimp in olive oil and garlic for about 5 minutes or until pink. Remove from heat and add lemon juice, red pepper flakes, and parsley.

6. Serve
To serve, mound couscous in the center of a platter and top with shrimp.