Prepare couscous according to package. Meanwhile heat two TBSP olive oil in a large skillet over med heat. Add 1 clove garlic, thinly sliced and cook until aromatic, about 1 minute. Add 5 ounces baby spinach (or arugula) and cook until just wilted, about 1 more minute. Combine the spinach and couscous in a large bowl, season with salt and pepper and toss gently. In the same skillet heat 1 TBSP oil over med-high heat, season shrimp with salt and pepper, then cook 2 minutes on each side. Serve over couscous with diced avocado and slices of lemon. Adapted from Real Simple.
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