Peel the carrots and cut into very thin strips (best with a julienne cutter).
Finely chop the onion and fry in the olive oil in a pan over medium heat until translucent. Add the garlic clove, also chopped, and the drained shrimp. Pour the coconut milk into a small saucepan, heat over low heat and stir in the broth powder and harissa.
When the shrimp are well browned, deglaze with about 50 ml of water and reduce over medium heat with the onions. While doing this, season with the curry powder to taste. When the liquid is gone, add the couscous and carrot strips, and sauté briefly. Then stir in the coconut milk and allow to swell for about 5 minutes over very low heat. Loosen up from time to time with a spatula. Finally, fold in the coarsely chopped parsley and sprinkle with a little lemon juice. Serve with yogurt seasoned with salt and fresh mint, toasted pita bread and olives.