Gingery Shrimp and Couscous

So I'm an idiot and erased the pictures from my camera before I was able to download them, so all I have is the picture from the website. They were such pretty pictures too! lol, oh well. Moving on...if you like ginger, this is a must try recipe! We didn't have the snow peas that it called for, but we used some cut-up frozen asparagus instead. It was delish!

1 tbsp. olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp. finely chopped ginger
1 cup white wine
1 pound shrimp, peeled and deveined
8 ounces snow peas, cut in half on the diagonal - we used asparagus instead
1/3 cup fresh cilantro, roughly chopped - we left this out
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 10-ounce box (1 1/2 cups) couscous

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.