• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
• Using a fork, pierce tomatoes.
• Roughly chop spinach.
• To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
• Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.

• Heat a large non-stick pan over medium-high.
• While the pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, shrimp and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Transfer shrimp to a plate.

• Reheat the same pan over medium.
• Add coconut milk, half the stock powder (use all for 4 servings) and half the curry paste (use all for 4 servings).
• Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
• Add shrimp. Stir to coat.

• Fluff couscous with a fork. Stir in spinach.
• Divide couscous between bowls.
• Top with veggies and curried shrimp.
• Sprinkle with half the crispy shallots (use all for 4 servings).

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.