In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the couscous, season with salt, and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add 1½ cups water; bring to a boil, reduce to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 10 to 12 minutes.
Remove from the heat. Add the fried shallots and 1 tablespoon butter, if using. Fluff with a fork, cover, and keep warm.
While the couscous cooks, prepare the grape salsa and yogurt-dill sauce.

• Remove any stems from the grapes; cut the grapes in half.
• Juice the lime.
• Coarsely chop the cilantro.

In a medium bowl, stir together the grapes, 2 teaspoons lime juice, cilantro, pumpkin seeds, and 1 tablespoon oil. Season to taste with salt and pepper.

• Zest the lemon and juice half, keeping the zest and juice separate. Cut half into wedges for garnish.
• Coarsely chop the dill.

In a small bowl, stir together the yogurt, lemon zest, 2 teaspoons lemon juice, and dill. Season to taste with salt and pepper.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the wooden skewers. Lightly oil the shrimp and season with salt and pepper.

In a large frying pan over medium-high heat, add the shrimp skewers and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.

Transfer the couscous to individual plates. Top with the shrimp skewers and dollop with the yogurt-dill sauce. Serve with the grape salsa and lemon wedges.