• Before starting, wash and dry all produce.
• To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Roughly chop cilantro.
• Cut tomatoes into 1/2-inch pieces.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
• Cook 2-3 min, stirring occasionally, until shrimp just turn pink.** 
• Remove from heat. Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add tomatoes. Cook for 2-3 min, stirring often, until tomatoes start to break down.
• Add zucchini. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Add Dal Spice Blend, curry paste and remaining garlic powder. Cook for 30 sec, stirring often, until fragrant.

• Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
• Once simmering, add shrimp. Cook for 1-2 min, stirring often, until warmed through and sauce thickens slightly. 
• Season with salt and pepper. (TIP: If sauce tastes too acidic, add 1/4 tsp [1/2 tsp] sugar.)

• To the pot with couscous, add half the cilantro. Season with salt and pepper, then fluff with a fork.
• Divide couscous between bowls. Spoon shrimp curry over top.
• Sprinkle with remaining cilantro.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.