Before starting, wash and dry all produce. Roughly chop 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 half-moons.Cut tomatoes into 1/4-inch pieces.

Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water 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.

Meanwhile, 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 (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Transfer to a plate, then cover to keep warm.

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

Meanwhile, add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small bowl.Season with salt and pepper, then stir to combine.

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