Couscous Salad with Grilled Shrimp

Thread 4 shrimp onto each of 6 bamboo skewers; place skewers on a baking sheet. Combine 2 tablespoons of the lemon juice, 1 tablespoon of the oil, 1 teaspoon of the lemon zest, and 1/2 teaspoon of the salt in a cup; brush over shrimp. Let stand while preparing couscous.

Combine couscous, chiles, cumin, coriander, garlic, and the remaining 1/2 teaspoon salt in a large bowl; whisk together until couscous is evenly coated. Scatter mixed vegetables over top; add 2 cups boiling water and cover bowl with plastic wrap. Let stand 5 minutes, until water is absorbed. Uncover bowl, fluff mixture with a fork, and cool completely.

In a large bowl, combine tomatoes, mint, and scallions; stir into couscous mixture with the remaining 2 tablespoons lemon juice, 3 tablespoons oil, and 1 teaspoon lemon zest; toss to combine.

Heat a large grill pan over medium heat. Grill shrimp 2 to 3 minutes per side, until just cooked through. Line plates with frisée. Top with couscous salad and grilled shrimp. Scatter feta, olives, and almonds over top. Serve with Spiced Pita Bread Crisps .