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 broth concentrate, 1/3 cup (2/3 cup) water and 1/8 tsp (1/4 tsp) salt 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!)