In a small pot, bring 3/4 cup plus 1 tbsp of water to boil, add pinch of salt, 2 tsp oil + stir in ½ of the couscous; turn off heat, cover + let stand 5 min; fluff with fork then divide between bowls

Meanwhile, heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through; divide between bowls

Wash + slice tomatoes in half; divide to bowls + drizzle each bowl with 2 tbsp sauce—nice job!