Shrimp With Couscous, Tomatoes, And Mint

• 2 tablespoons harissa*
• 1/4 cup extra-virgin olive oil, divided
• 3 tablespoons lemon juice, divided
• 1 tablespoon lemon zest, divided
• 1 teaspoon ground cumin
• About 1 tsp. kosher salt, divided
• 1 pound shelled and deveined large shrimp (26 to 30 per lb.)
• 1 cup couscous
• 4 firm-ripe tomatoes, halved
• Chopped fresh mint leaves

1. Heat grill to high (450u0b0 to 550u0b0). In a small bowl, combine harissa, 2 tbsp. each oil and lemon juice, 2 tsp. zest, the cumin, and 1/2 tsp. salt. Put shrimp in a medium bowl, toss with half the sauce (reserve the rest), and let stand 10 minutes. Thread shrimp onto metal skewers.
2. Prepare couscous as package directs, adding remaining 1 tsp. zest. Fluff with a fork and gently stir in 1 tbsp. oil and remaining 1 tbsp. lemon juice and 1/2 tsp. salt. Set aside.
3. Brush tomatoes with remaining 1 tbsp. oil. Grill shrimp and tomatoes, covered, turning once, until shrimp is opaque and tomatoes are softened, about 4 minutes. Serve with couscous plus a sprinkle of mint, more salt to taste, and remaining sauce.
4. *Find this North African chile-and-spice paste in the international section of supermarkets. We like Dea brand, which is medium-hot.

extravirgin olive oil, lemon juice, lemon zest, ground cumin, kosher salt, shrimp, couscous, tomatoes, mint leaves

Taken from www.myrecipes.com/recipe/harissa-shrimp-with-couscous (may not work)