Harissa Argentine Red Shrimp with Couscous Tabbouleh

Instructions:

1. Roughly chop the parsley, small dice the cucumber and tomato
2. Marinate the Argentine Red Shrimp in the harissa paste with 2 tbsp oil, salt and pepper, let rest for 1 hour
3. Zest the lemon into a bowl and mix with the Greek yogurt, juice of the lemon and za’atar seasoning, set aside in fridge
4. Bring vegetable stock to a boil in pan, add in couscous and 1 tbsp oil
5. Cover the pan, turn the heat off and let it set for 5 minutes
6. Fluff couscous with a fork and set aside in fridge
7. Once couscous is cool, mix in remaining olive oil, cucumber, parsley and tomato, season with salt and pepper as desired
8. Toast sesame seeds and pine nuts in the oven at 350°F for about 5 minutes or until they are aromatic
9. Place the Argentine Red Shrimp on a baking sheet and bake at 475°F for 12-14 minutes or until an internal temperature of 145°F is reached
10. Smear the yogurt on the plate, add a pile of the couscous, top with the Argentine Red Shrimp and garnish with pomegranate seeds, toasted pine nuts and toasted sesame seeds