In a pot over medium-high heat, soften the shallots and garlic in the oil. Add the carrots and cook for 2 minutes while stirring.
Add the broth and bring to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains with a fork. Stir in the olives. Season with salt and pepper.
Serve with the spiced lamb shanks in carrot juice (see recipe).
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