Spiced Shrimp with Couscous and Preserved Lemon Yogurt

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For the Shrimp:

2 pounds large shrimp, peeled and deveined

2 to 3 tablespoons berbere spice

1/2 cup extra-virgin olive oil, plus more for the grill

Juice of 1/2 lemon

For the Couscous:

Kosher salt

1 bunch asparagus, ends trimmed

1 cup couscous

1 teaspoon ground turmeric

1 teaspoon aleppo pepper

4 scallions, thinly sliced

1/2 bunch mint, leaves very thinly sliced

1/2 bunch parsley, leaves chopped

Grated zest and juice of 1 lemon

1/4 cup extra-virgin olive oil

For the Preserved Lemon Yogurt:

2 cups plain Greek yogurt

2 tablespoons sliced green garlic

Grated zest and juice of 1 lemon

1/2 preserved whole lemon, rind cut into strips and finely chopped, pulp minced

1 tablespoon fresh dill, chopped

Kosher salt