Shrimp with whole wheat couscous

Butter, salted, 3 tbsp
Carrots, raw, 2 medium
Onions, raw, 1 small
Olive Oil, 4 tbsp
Lemon Juice, 2 lemon yields
Garlic, 5 cloves
Shrimp, raw, 20 oz
Trader Joe’s whole wheat couscous, 1.5 cup
*Kirkland Signature Organic Chicken Stock, 1.25 cup
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
*Dei Fratelli Petite Diced Tomatoes, 1 cup

Heat 3 tbls oil. Saute chopped carrot 5 min. Add onion and bell pepper, saute 5 more min. Add 3 cloves garlic, saute 2 min. Add canned tomato and chicken broth. Simmer 5 minutes. Remove from heat and add a full cup of ice cubes. When cooled, pour into blender or food processor and blend until completely smooth and liquid. Return to pan, heat until almost boiling. Turn off heat, stir in Couscous. Cover and set aside.
Heat butter and 1 tbs oil in skillet. Add shrimp and 2 cloves garlic. When shrimp are pink, add lemon juice. simmer 2 min.
Fluff couscous and pour shrimp mixture over top.
*I add crushed red pepper at the end.