Grind garlic using a mortar & pestle until minced. Heat olive oil in a medium-sized pot. Add chilli flakes. Sautè the garlic for 30-60 seconds.
Add cherry tomatoes and sautè until softened. When softened, light smash. Next, add tomato paste and season with salt and pepper.
Add couscous to the pot, and add water. Reduce the heat to medium and put the lid on. Stir continuously to avoid sticking to the bottom.
Once the couscous is slightly done, add some coconut milk & cook on low heat for 10 minutes. Serve warm with freshly grated cheese.
