Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro. Meanwhile, 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 heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate.

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

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

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