Harissa Garlic Pearl Couscous with Shrimp

In a medium bowl, toss together the shrimp, the 1 teaspoon paprika and ½ teaspoon salt; set aside.

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the couscous and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a small bowl; set aside.

In the same skillet over medium, heat the remaining 3 tablespoons oil until shimmering. Add the caraway and cook, stirring, until fragrant, about 30 seconds.

Add the garlic, harissa, the remaining 1 tablespoon paprika, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until fragrant, about 30 seconds. Add half of the tomatoes and cook, stirring, until warmed through, about 1 minute.

Add 3½ cups water and bring to a boil over high, then stir in the couscous. Reduce to medium and simmer, uncovered and stirring occasionally, until the couscous is tender and most of the liquid has been absorbed, about 13 minutes. Add the shrimp and cook, stirring occasion-ally, until opaque throughout, about 3 minutes.

Off heat, stir in the remaining tomatoes and the lemon zest and juice. Taste and season with salt and pepper.

Serve sprinkled with the cilantro, drizzled with additional oil and with additional harissa on the side.