Step 1

In a medium saucepan over medium-high heat, combine 1 cup of the carrot juice and 1 teaspoon of the oil, and bring to a boil. Add the couscous, and stir well to combine. Reduce the heat to low, cover and cook, stirring once or twice, until the juice has been absorbed, 6 to 8 minutes. Remove from the heat, take off the lid and place a clean towel over the saucepan (to catch condensation); re-cover with the lid.

Step 2

Meanwhile, in a large (12-inch) nonstick skillet over medium-high heat, bring the remaining 1/4 cup of carrot juice to a boil. Cook to concentrate the carrot flavor, until reduced by half, 1 to 2 minutes. Reduce the heat to low.

Step 3

Add the shrimp, peas, lime juice, the remaining 2 teaspoons of oil, the honey, if using, ginger and jalapeño (to taste), and stir to combine, ensuring the shrimp has warmed through.

Step 4

Transfer the couscous to a serving bowl and fluff with a fork, then add the shrimp mixture and sliced scallions, and gently toss to combine. Taste, season with salt and pepper, and add a splash more lime juice, if needed.

Step 5

Divide among individual plates and serve right away.