Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
Meanwhile, cook the couscous according to the package directions. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.
Upgrade: Replace the couscous with brown rice or barley for a healthy whole-grain lift.