In a medium sauce pan, bring the water to a boil. Add the couscous, stir to combine and cover. Remove from heat and let stand 7 minutes. Fluff with a fork.
Heat 2 tablespoons oil in a large saute pan. Add the garlic and saute for 1 minute. Add the shrimp and saute briefly, 2-3 minutes until cooked through.
In a large bowl, combine the couscous, shrimp, tomatoes, basil, shallots, pine nuts, olives and lemon zest.
Squeeze lemon juice and 4 tablespoons olive oil over salad. Sprinkle with salt and freshly ground black pepper. Combine, taste and adjust seasonings, including lemon juice and olive oil.
On a dinner plate, mound couscous on a bed of Bibb lettuce. Garnish with avocado wedges and lemon rounds.
Recipe by Culinary Thymes at https://www.culinarythymes.com/lemony-couscous-salad-with-basil-and-shrimp/