For Sautéed Shrimp Dinner:
Prepare the couscous according to package directions. Reserve 4 cups cooked couscous for tomorrow's salad.
Place 8 cups field greens in a serving bowl. Toss with 1/2 cup Italian dressing. Save remaining 8 cups greens for tomorrow's salad.
Sauté shrimp and garlic in 2 tablespoons of the olive oil with salt and pepper to taste. Shrimp will cook in about 5 minutes. Stir 2 teaspoons of the lemon juice into shrimp. Reserve 2 cups cooked shrimp for tomorrow's salad.
Serve shrimp with couscous and salad for dinner.
For Couscous Salad with Shrimp:
Chop the reserved shrimp. Toss into the reserved couscous. Add red peppers, arugula, and 2 tablespoons of the Parmesan cheese.
Whisk reserved 1/2 cup olive oil and 2 to 4 tablespoons of lemon juice together. Toss half into the couscous and shrimp and half on reserved 4 cups field greens.
Serve shrimp and couscous over field greens. Garnish with remaining 2 tablespoons of Parmesan cheese.