Cherry Tomatoes And Shrimp Over Parmesan Couscous - cooking recipe

Ingredients

5 tablespoons olive oil, divided
6 garlic cloves, thinly sliced
1/8 - 1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
4 cups cherry tomatoes, halved
1 lb medium shrimp, peeled and deveined
1 teaspoon salt, divided
1 cup fresh basil, coarsely chopped
1 3/4 cups water
1 1/4 cups couscous
1 1/4 cups parmesan cheese, freshly grated (5 oz.)

Preparation

Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
Add the garlic and crushed red pepper.
Simmer for about 5 min, stirring occasionally.
Add the wine, and increase the heat to medium-low.
Gently boil for about 2 minute.
Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
Stir in the basil.
Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
Remove from the heat and stir in the couscous.
Cover and let stand for 5 minutes.
Toss with 1 cup of the cheese.
Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
Sprinkle the top with the remaining 1/4 cup of cheese.