Heat the olive oil in a large saucepan over medium heat.
Add the onion and a pinch of salt and sauté for a minute or so.
Stir in the red pepper slices and continue to cook until the onion and red pepper have softened, but not browned.
Grate in the garlic and stir in the chick peas.
Add the couscous and cook for a minute or so, stirring constantly.
Stir in the hot chicken stock and half a teaspoon of the harissa, clamp on the lid and remove the pan from the heat.
Set the timer for five minutes.
Heat the butter in a frying pan over medium heat.
Stir in the remaining half teaspoon harissa.
Fry the shrimp until pink throughout.
Season with salt and pepper and sprinkle with the chives.
Run a fork through the couscous and taste for seasoning, adding more pepper if necessary. Divide between four plates.
Top each serving of couscous with about six shrimp.