Prepare and season: Pat the shrimp very dry with paper towels — dry shrimp sear and caramelize better. In a small bowl combine 1/2 tsp harissa, 1 tsp lemon juice, 1/2 tbsp (½ tablespoon) of the olive oil, minced garlic (if using), 1/8 tsp salt and a generous pinch of black pepper. Toss the shrimp with this mixture and let rest 5–10 minutes while you prep the rest. The short marinate lets the spices cling without breaking down the shrimp’s texture.

Loosen the couscous: If your cooked couscous has clumped, place it in a bowl and fluff with a fork, then drizzle the remaining 1/2 tbsp olive oil over it and gently toss to separate the grains. Fluffing and a little oil prevent the couscous from turning gummy and helps coat the grains with flavor.

Prep the citrus & vegetables: Make sure blood orange segments are pith-free so they release bright juice without bitterness; reserve any juices in the bowl. If using jarred roasted peppers, squeeze gently to remove excess liquid so they don’t water down the salad. Chop parsley and mint and combine with the peppers and orange segments — their fresh oils will give the salad lift.

Sear the shrimp: Heat a medium nonstick or stainless-steel skillet over medium-high heat until it’s hot — you want immediate contact heat to get a quick sear. Add a thin film of oil (a swipe or ~1/2 tsp if needed). Add shrimp in a single layer without crowding (do this in two batches if necessary). Sear 1.5–2 minutes per side for large shrimp until opaque, pink and just curled; you’ll see brown edges develop. High heat and short cooking time lock in tenderness; overcooking makes shrimp rubbery.

Warm and finish the couscous: Leave the pan hot; after removing the shrimp, briefly (10–20 seconds) toss the couscous in the pan to warm and pick up any fond — this adds a savory note. Alternatively, microwave for 20–30 seconds. Warming helps the couscous absorb the flavors in the dressing without cooling the shrimp.

Assemble the salad: In a serving bowl, combine the fluffed warm couscous, roasted red pepper strips, blood orange segments (and any collected juice), chopped parsley and mint. Add the cooked shrimp on top.

Make the finishing dressing: In a small jar or bowl whisk together the reserved 1/2 tsp harissa (if you used chili oil instead, use it here), the remaining 1/2 tbsp olive oil, a scant 1/2 tsp lemon juice (or to taste), a pinch of salt and freshly cracked black pepper. Taste and adjust — the dressing should be bright and slightly spicy to complement the citrus and herbs. Drizzle the dressing over the salad and gently toss once to combine.

Rest and serve: Let the salad rest 1–2 minutes so flavors meld and the couscous absorbs juices. Finish with a small scattering of extra chopped mint or parsley and a final crack of black pepper. Serve warm or at room temperature — both are delicious.