Start mise en place: pat the shrimp dry with paper towels (moisture prevents browning), mince the garlic, finely chop the preserved lemon and cilantro, measure the couscous and boiling water, and trim the broccolini. Having everything ready keeps the cooking fast and precise — shrimp cook very quickly.

Make the preserved-lemon yogurt sauce: in a small bowl combine 60 g plain yogurt, 2 tsp finely chopped preserved lemon (taste first — preserved lemon is salty), 1 tbsp chopped cilantro (reserve 1 tbsp for finishing), a pinch of black pepper and 1/4 tsp water if needed to loosen. The preserved lemon brings a bright, fermented citrus punch that brightens the harissa; yogurt cools and mellows the heat.

Season and marinate the shrimp briefly: in a medium bowl toss 300 g shrimp with 1 tsp harissa paste, 1/2 tsp ground cumin, 1 minced clove garlic, 1/2 tbsp olive oil and a pinch of salt and pepper. Let rest 8–10 minutes at room temperature — long enough for flavors to adhere but not so long that the acid in preserved lemon (if used in marinade) begins to 'cook' the shrimp. The oil helps the harissa cling and promotes browning.

Cook the couscous: heat a small saucepan and add 1/2 tbsp olive oil (or a small knob of butter). Add the 120 g couscous and toast, stirring, for 30–45 seconds — toasting gives a nuttier, deeper flavor to otherwise neutral couscous. Add 150 ml boiling salted water (about 1/4 tsp salt), remove from heat, cover tightly and let steam for 5 minutes. The steaming hydrates the tiny granules evenly; avoid lifting the lid during this time. After 5 minutes, fluff with a fork and stir in 1/2 tbsp chopped cilantro and 1/2 tsp finely chopped preserved lemon (or 1/4 tsp lemon zest + pinch sea salt) to give brightness to the grain.

Blanch the broccolini to ensure tender stems and bright green color: bring a medium pot of salted water to a rolling boil, add the broccolini (240 g) and cook 1–2 minutes until stems are just tender but still firm. Immediately transfer to an ice bath (or very cold water) to stop cooking — this locks color and texture. Dry well and set aside. Blanching shortens the pan time needed to char without risking overcooking.

Char the broccolini: heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1/2 tbsp olive oil and the drained broccolini; press and let sit undisturbed 1–2 minutes to get a good char, then toss and continue to char for another 1–2 minutes. Season with a pinch of salt, 1/2 tsp harissa (optional, if you want continuity of flavor) and a squeeze of lemon or 1/4 tsp preserved lemon if you like. The high heat creates Maillard browning for smoky, slightly crisp stems.

Sear the shrimp: wipe the same skillet clean and return to high heat. Add the remaining 1/2 tbsp olive oil (or if you prefer keep the pan hot and use the pan fat from broccolini), then arrange shrimp in a single layer, giving them space so they brown instead of steam. Sear 1.5–2 minutes per side for large shrimp (they should be opaque with a faint curl). Spoon any fond and any remaining marinade into the pan in the last 30 seconds and briefly deglaze with 1–2 tbsp water if necessary to make a glossy jus. High heat gives a quick crust that contrasts the tender interior; avoid overcooking which makes shrimp rubbery.

Taste and assemble: taste couscous for seasoning and adjust salt. Pile couscous onto warm plates, spoon a generous dollop of preserved-lemon yogurt alongside, arrange charred broccolini, and place the harissa shrimp on top. Spoon any pan juices over the shrimp, scatter the reserved cilantro and a small shaving or pinch of preserved lemon, and finish with a crack of black pepper. Serve immediately so the textures — warm fluffy grain, crisp-char broccolini and cool yogurt — are at their best.