• 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 from heat, then add half the couscous (use all for 4 ppl).

• Stir to combine. Cover and let stand, 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. (NOTE: Reference heat guide).

• Season with salt and pepper. Cook, stirring often, until veggies are 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. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)

• Stir in shrimp. Remove the pan from heat.

• Meanwhile, roughly chop cilantro.

• Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 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!)