Combine 1 teaspoon of the oil and 1 cup of the carrot juice in a medium saucepan; bring to a boil over medium-high heat. Slowly add the couscous, stirring to mix well. Reduce heat to low; cover and cook for 6 to 8 minutes, stirring once or twice, until liquid has been absorbed. Remove from heat; place a folded cloth napkin over mouth of saucepan and place lid on top.

Combine 1 teaspoon of the oil and 1 cup of the carrot juice in a medium saucepan; bring to a boil over medium-high heat. Slowly add the couscous, stirring to mix well. Reduce heat to low; cover and cook for 6 to 8 minutes, stirring once or twice, until liquid has been absorbed. Remove from heat; place a folded cloth napkin over mouth of saucepan and place lid on top.

Meanwhile, bring the remaining 1/4 cup of carrot juice to a boil over medium-high heat in a large nonstick skillet; cook for 1 to 2 minutes or until it has reduced by half. Remove from heat and add the remaining 2 teaspoons of oil, then the honey, if using, the lime juice, jalapeno pepper to taste, ginger, salt to taste, shrimp and sugar snap peas, stirring to combine.

Transfer couscous to a serving bowl and fluff with a fork, then add reduced carrot juice-shrimp mixture and the sliced scallions, tossing to mix well. Divide among individual plates and serve immediately with a green salad.

Makes 4 servings.

— Based on a recipe from Cooking Light magazine