Light your grill and bring it up to medium-high heat

Soak skewers in water

De-vein shrimp if needed

season shrimp with salt/pepper and harissa sauce

Skewer shrimp with two skewers. 5-6 shrimp each

Place skewers into the fridge until ready to grill

Dice zucchini, sun-dried tomatoes, and green onions separating the pale green bottoms from the dark green tops.

In a skillet add 1 TBS of olive oil and sautee zucchini and sun-dried tomatoes for 3-4 minutes.

In a medium saucepan bring 1 cup of chicken stock to a boil and add couscous and green onion bottoms.

Remove couscous from heat and cover with a lid and let stand for 5 minutes

After five minutes mix in sautéed zucchini and tomatoes.

Place shrimp skewers on pre-heated grill and cook for 2-3 minutes per side.

Plate shrimp on a bed of couscous and garnish with thinly sliced green onions.

Enjoy