Harissa Shrimp With Couscous, Tomatoes, And Mint

By Sunset
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2 tablespoons harissa*

1/4 cup extra-virgin olive oil, divided

3 tablespoons lemon juice, divided

1 tablespoon lemon zest, divided

1 teaspoon ground cumin

About 1 tsp. kosher salt, divided

1 pound shelled and deveined large shrimp (26 to 30 per lb.)

1 cup couscous

4 firm-ripe tomatoes, halved

Chopped fresh mint leaves

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