In a bowl, mix together the ingredients for the shrimp and set aside to marinate while you continue cooking.
Place skillet or pan on HIGH heat. Once hot, lightly spray with oil, then toss in bell peppers. Sear for 3 to 4 minutes, or until the edges have browned and the veggies are crisp-tender. Remove from the skillet and set aside.
Reduce heat to MEDIUM. (Note: make sure the pot is NOT still super hot before proceeding with the next steps) Add couscous and oil. Toast the couscous for about 1 minute or 2, until the outside is golden brown. While the couscous toasts, sprinkle in remaining Italian seasoning and garlic and stir.
Pour in the chicken stock. Reduce the heat to a low simmer, then cover and cook for 6 – 8 minutes, until about 90% of the liquid has been absorbed by the couscous.
Add tomatoes, shrimp and peppers to the skillet. Stir well, ensuring nothing is burning. Cover and cook for an additional 5 to 7 minutes until the shrimp has cooked through.
Garnish and enjoy!