Wash and dry all produce. Heat the broiler (or grill!) to high or oven to 500 degrees. Soak the skewers in water, if using. Halve, peel, and finely dice 1 onion. Halve, peel, and cut the other onion into 1-inch cubes. Heat a large drizzle of olive oil in small pot over medium heat. Add 1/2 cup diced onion and couscous to the pot. Cook, tossing, for 2-3 minutes, until the onion softens. Add 4 cups water to the pot and bring to a boil. Reduce to a low simmer for 15 minutes, until water is absorbed. Remove from the heat and cover to keep warm.

Meanwhile, finely dice the cucumbers. Core, seed, and finely dice 2 tomatoes. Core, seed, and cut the other 2 tomatoes into 1-inch cubes. Zest and halve the lemons. Finely chop the mint leaves.

In a small bowl, combine the yogurt, half the lemon zest, a squeeze of lemon juice, and half the mint. Season with salt and pepper.

Make the Israeli salad: In a medium bowl, combine the cucumber, diced tomato, remaining diced onion, lemon zest, and mint. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper.

Toss the shrimp, cubed onion, and cubed tomato on a baking sheet. Season with the Southwest seasoning, salt, and pepper. Broil 5-6 minutes, turning once, until lightly charred. TIP: You can thread the shrimp and veggies onto skewers and throw them on the grill, too!

Finish and plate: Stir the Israeli salad into the cooked couscous. Season with salt and pepper. Serve the shrimp and veggies on a bed of couscous salad and drizzle with yogurt sauce. Enjoy!