Add the couscous and reduce heat to a simmer.

Cover and cook for about 10 minutes until the water is absorbed.

Remove from heat and let stand, covered, for 2 - 3 minutes. Fluff gently with a fork.

Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.

Preheat a grill to medium-high heat.

Toss the shrimp with the chimichurri and marinate for 5 minutes.

Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.

Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).

Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).

Trim the woody ends off of the asparagus.

Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.

Toss well to coat the vegetables.

Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.

When vegetables are done, remove from the grill and allow to cool slightly.

Serve the couscous topped with the grilled shrimp and vegetables.

Alternative Technique:

If you don't have a grill there are a lot of alternatives for how to cook the shrimp and veggies. One is to use a flat griddle like you might cook pancakes on. Cook shrimp over medium heat for 2-3 minutes per side until they turn pink and are fully opaque in the center. Another good technique is a large sheet pan or cookie sheet in an oven preheated to 375°F.