Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Trim and grate one cucumber into a mixing bowl. Trim and halve second cucumber lengthwise, then cut into 1/2" half-moons.

Coarsely crush almonds.

Pat shrimp dry. In another mixing bowl, combine shrimp, harissa sauce (use less if spice-averse), and a pinch of salt.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add couscous, buttermilk-dill seasoning, 1 Tbsp. water, 2 tsp. lemon juice, and butter to hot pan. Cover and cook until couscous is warmed through, 3-4 minutes.

Uncover and stir in cheese, sliced cucumbers, and a pinch of salt until combined.

Remove from burner.

While couscous cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

Add crème fraîche and a pinch of salt to bowl with grated cucumber. Whisk or stir vigorously until combined.

Plate dish as pictured on front of card, topping couscous with shrimp and garnishing with crema and crushed almonds. Squeeze lemon wedges over to taste. Bon appétit!