Before starting, wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Roughly chop parsley. Peel, then mince or grate garlic. Whisk together cornstarch and 2/3 cup water (dbl for 4 ppl) in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper.

Add 2/3 cup water, 1/8 tsp salt, 1 tbsp butter (dbl all for 4 ppl) and broth concentrate 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.

While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until zucchini begins to soften, 2-3 min. Season with salt and pepper.

Add tomato sauce base, garlic and remaining Moroccan Spice Blend to the pot. Cook, stirring often, until zucchini is coated, 1-2 min.

Add roasted red peppers, including liquid, apricot spread, shrimp and cornstarch mixture. Stir to combine. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and shrimp are cooked through, 4-5 min.** Season with salt and pepper, to taste.

While tagine cooks, fluff couscous with a fork. Add half the parsley. Season with salt and pepper, then stir to combine. Divide couscous and shrimp tagine between bowls. Sprinkle remaining parsley over top.