Couscous with shellfish sauce

Ingredients for two:

250 g corn and rice couscous
extra virgin olive oil
2 medium tomatoes
300 g mix of shellfish
a lemon zest
half lemon juice
parsley
a clove of garlic
extra virgin olive oil
a bag of saffron
roasted sesame seeds

Preparation:
I prepare the sauce, putting in a pan an unpeeled clove of garlic, chopped parsley, extra virgin olive oil,chopped tomatoes and I let fry slowly for five minutes, then I add the fresh mix of sellfish.
I add the lemon juice, a little bit of water and I let cook for 10 minutes.
Before turning off; I grate the zest of lemon and I stir into the sauce (attention: the sauce doesn't be so reduced, because couscous isn't wet like pasta and needs more liquids to be dressed well).
I use corn and rice couscous and I follow instructions on the back of the pack.
In the boling water that I use to dip couscous , I melt saffron.
Once ready , I stir carefully the sauce with couscous.
I serve every dish  with roasted sesame seeds on.

You can match it with a lot of sauce, but in any case corn and rice couscous is good as wheat one.
 Let me know your try.