1. Preheat oven to 400°F. Toss zucchini and cherry tomatoes in olive oil, sea salt, and cracked pepper. Spread on a baking sheet and roast for 20 minutes.

2. While the veggies are roasting, bring 1 cup of water to a boil. Stir in couscous, cover, and remove from heat. Let steam for 10 minutes, then fluff with a fork.

3. In a skillet, heat remaining olive oil over medium-high. Sauté garlic until golden, then add shrimp seasoned with smoked paprika and lemon juice. Cook for 2–3 minutes per side until shrimp turn pink and opaque.

4. Assemble your bowl: couscous on the bottom, layered with roasted veggies and shrimp. Drizzle with fresh lemon juice and chopped parsley or creamy tahini sauce.