If your beets are not pre-roasted, quick-roast them first: preheat the oven to 400°F (200°C). Trim and scrub 320 g small beets, toss with 1 tablespoon olive oil, a pinch of salt and roast on a foil-lined sheet for 25–35 minutes until a knife meets little resistance. Roast concentrates the beets’ sugars and mellows their earthiness so they stand up to citrus and smoke.

While the beets roast, prep the salad and citrus: shave or thinly slice 160 g fennel and place in a bowl with a small pinch of salt to soften and release moisture (this keeps raw fennel crisp but not tough). Peel and segment 4 tangerines (over a bowl to catch juices) and reserve the juice — the segments give bright bursts of sweetness and the juice will make the poaching broth and dressing. Dice the 4 plum tomatoes and toss with the shaved fennel and roasted beet once the beets are cool enough to handle.

Make the toasted couscous base: heat a medium saucepan over medium heat and add 1 teaspoon olive oil per serving (total 4 tsp). When the oil shimmers, add the 240 g dry Lebanese (pearl) couscous and toast, stirring constantly, until the couscous takes on a light golden color and a faint nutty aroma — about 3–5 minutes. Toasting blooms the starches and adds depth of flavor so the couscous tastes more complex than plain boiled grains.

Add 480 ml hot low-sodium vegetable or seafood stock to the toasted couscous, bring to a gentle simmer, reduce the heat to low, cover and cook for 8–10 minutes (or according to package directions) until tender but still separate. If any liquid remains, drain off excess; fluff with a fork and finish with a light drizzle (about 1–2 tsp) of olive oil and a pinch of salt to keep grains glossy and separate.

Prepare the Veracruz-style citrus poaching broth: in a wide skillet large enough for the shrimp, warm 2–3 tablespoons water (or 1 tablespoon olive oil if you prefer more body) over medium heat and add the minced garlic (4 cloves) and smoked paprika (4 tsp). Cook for 20–30 seconds until fragrant — toasting the paprika in a little moisture releases its smokiness without burning. Add the reserved tangerine juice (from step 2), 120–180 ml additional stock or water (just enough to create a shallow poaching liquid, about 1/2–3/4 cup), a pinch of salt and a good crack of black pepper. Bring to a gentle simmer; you want bubbles at the edge, not a rolling boil, so the shrimp cook gently and stay tender.

Poach the shrimp: season the 640 g shrimp lightly with salt and a pinch of smoked paprika. Add the shrimp to the simmering citrus broth in a single layer. Cook undisturbed 2–3 minutes, then turn and cook another 1–2 minutes until opaque, pink and just firm to the touch. Shrimp cook very quickly — overcooking makes them rubbery, so remove them as soon as they change color throughout.

Finish the beet & fennel salad: dress the roasted beet, shaved fennel and diced tomato with the remaining 4 tsp olive oil, a pinch of salt, freshly cracked pepper and 1–2 tablespoons of the reserved tangerine juice (to taste). Toss in 4 tablespoons chopped parsley or cilantro. The acid brightens the fatty beet and anise notes from the fennel; balancing acidity with a little olive oil keeps the salad silky.

Plate: spoon the toasted couscous onto warm plates to form a bed. Arrange the beet & fennel salad on one side and nestle the citrus-poached shrimp over the couscous. Spoon a little of the poaching broth over the shrimp and couscous for extra flavor (the broth is lightly smoky and citrusy — it acts like a light sauce). Finish with extra parsley, a pinch of smoked paprika for color and a lemon or lime wedge on the side.

Serve immediately: provide the lemon or lime wedge so diners can add brightness to their taste. Warm couscous, chilled salad and just-warm shrimp make a lovely contrast in temperature and texture — a restaurant technique that keeps the dish lively from the first bite to the last.