Cherry Tomatoes & Shrimp over Parmesan Couscous

*I'm not much of a cook, but some of these recipes I've been getting are sounding too good to not try them!

5 tablespoons olive oil, divided
6 large garlic cloves, thinly sliced
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup white wine or bottled clam juice
4 cups halved cherry tomatoes
1 lb. shelled, deveined uncooked medium shrimp
1 teaspoon salt, divided
1 cup coarsely chopped fresh basil
1 3/4 cups water
1 1/4 cups couscous
1 1/4 cups (5 oz.) freshly grated Parmigiano-Reggiano cheese, divided

1. Heat 4 tablespoons of the oil in large skillet over low heat until hot. Add garlic and crushed red pepper; cook 5 minutes, stirring occasionally. Add wine. Increase heat to medium-low; gently boil 2 minutes. Increase heat to medium to medium-high; add tomatoes, shrimp and 3/4 teaspoon of the salt. Cook 2 to 3 minutes or until shrimp turn pink, stirring occasionally. Stir in basil.

2. Meanwhile, bring water, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt to a boil in medium saucepan over medium-high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Toss with 1 cup of the cheese.

3. Spoon tomato and shrimp mixture over couscous; sprinkle with remaining 1/4 cup cheese.

4 (2 3/4-cup) servings

PER SERVING: 625 calories, 28 g total fat (8.5 g saturated fat), 39.5 g protein, 53.5 g carbohydrate, 185 mg cholesterol, 1365 mg sodium, 5.5 g fiber