In a medium pot, bring 1¼ cups water to a boil. Add couscous and ½ teaspoon salt. Bring to a boil, then remove from the heat, cover and let stand for 5 minutes. When done, stir in olive oil, the juice from 1 lemon and another ¼ teaspoon salt. Taste, and add additional olive oil and lemon to taste.
Mince the garlic. Pat the shrimp dry with a paper towel. In a large skillet over medium heat, melt the butter, then add garlic and cook for 30 seconds. Increase the heat to medium high and add the shrimp, ½ teaspoon salt, fresh ground pepper. Cook until the shrimp are opaque, about 3 minutes, turning once.
Serve the shrimp over couscous garnished with chopped parsley.
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