Measure and rinse the couscous. Rinsing removes any loose starch and dust from the pearls so they cook to separate, springy grains. Drain well in a fine sieve.

Toast the couscous in a dry skillet or with 1 tablespoon of olive oil over medium heat for 2–3 minutes until a few pearls pick up a light golden color and smell slightly nutty. Toasting develops a deeper, nuttier flavor and helps the pearls stay distinct when cooked.

Add 600 ml (2 1/2 cups) low-sodium stock or water to a medium saucepan, bring to a boil, then add the toasted couscous and a generous pinch of salt. Reduce to a simmer, cover, and cook for 8–10 minutes until the couscous is tender but still has a slight bite (al dente). Cooking in stock adds seasoning; simmering with the lid on ensures even hydration.

While the couscous cooks, prepare the dressing: whisk together 60 ml (4 tbsp) extra-virgin olive oil, 30 ml (2 tbsp) fresh lemon juice, 2 minced garlic cloves, and a good pinch of salt and pepper. The olive oil provides richness and mouthfeel while the lemon brightens the salad; emulsifying the dressing briefly helps it coat the couscous and shrimp evenly.

When the couscous is done, remove from heat and let it sit covered for 3 minutes, then fluff with a fork to separate the pearls. Allow it to cool slightly (warm is ideal) before adding the dressing so the grains absorb flavor without the oil separating—this gives a glossy, well-coated couscous.

While the couscous rests, pat the harissa-marinated shrimp dry with paper towels—dry surfaces sear and char much better. If the shrimp are very wet from marinade, blot them once or twice to avoid steaming instead of grilling.

Heat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Brush the grates or pan with 1 tablespoon olive oil. High, steady heat will quickly caramelize the harissa and give shrimp a slight char without overcooking the interior.

Grill the shrimp 2–3 minutes per side (depending on size) until opaque and just firm; do not overcook—shrimp become rubbery if left too long. If using small shrimp, total cooking time may be 3–4 minutes. Cooking quickly at high heat locks in juices and preserves the bright harissa flavor.

Combine the warm couscous in a large bowl with the diced cucumber, roasted red pepper, chopped preserved lemon, chopped herbs (mint and parsley) and pomegranate seeds. Toss gently to combine. The combination of textures—chewy couscous, crunchy cucumber, soft pepper, juicy arils—creates a dynamic salad.

Pour about two-thirds of the dressing over the couscous mixture and toss; reserve the rest to dress the shrimp and adjust seasoning. Dressing in stages lets you control the final moisture and flavor intensity—you can always add more, you can’t take it away.

Taste and adjust: check for salt, pepper and brightness (add a splash more lemon if needed). Fold in half of the grilled shrimp to warm them through, then arrange the remaining shrimp on top for plating. Finishing by folding in some shrimp preserves the contrast between warm and cool components.

Finish with a sprinkle of extra pomegranate seeds for color, a few herb leaves, and an optional drizzle of the reserved dressing. Serve warm, at room temperature, or chilled—this salad keeps its texture and flavor and is excellent for make-ahead entertaining.