Combine all of the ingredients for the marinade except the shrimp, lemon juice, and white wine in a blender and blend until smooth. Put the shrimp in a zip top bag and pour the marinade over them. Refrigerate for 30 minutes.

In a nonstick skillet, cook the sausage over medium heat until they start to render their fat. Add the pepper and onion and continue to cook until the vegetables soften. Transfer the sausage, pepper, and onion to a bowl. Put the water in a saucepan and bring to a boil, covered. As soon as it boils, stir in the couscous, sausage mixture, salt, and red pepper flakes. Remove from the heat and let stand for 10 minutes covered.

While the couscous cooks, strain the shrimp in a colander, removing most of the marinade. Heat a large skillet over medium, then add the shrimp. They will cook fast. You can either toss them or turn them to ensure they cook on both sides. After a couple of minutes, add the lemon juice and wine and cook until the liquid is mostly gone.

When the couscous has finished, fluff it with a fork and put in a serving bowl. Top with the shrimp along with any leftover cooking liquid and serve.