Before starting, wash and dry all produce. Roughly chop parsley and cilantro. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Cut tomatoes into 1/4-inch pieces.

Add 1/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add half the couscous (use all for 4 ppl). Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork. Cover and set aside.

While couscous cooks, 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 heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, garlic, peppers, tomatoes and Moroccan Spice Blend. Season with salt and pepper, then cook, stirring often, until tender, 4-5 min. Add zucchini and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until zucchini is tender-crisp, 2-3 min. Stir in shrimp, then remove the pan from heat.

While veggies cook, add yogurt, parsley, cilantro, 1 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Divide couscous between plates. Spoon veggies and shrimp over top. Drizzle with herby yogurt dressing. Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation!)