In large skillet, heat oil over medium heat. Add shrimp and garlic; cook 2-3 minutes on each side, or until shrimp are opaque. Remove from skillet and keep warm.

In same skillet, stir in broth, tomatoes, peas, wine and red pepper flakes; bring to a boil.

Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff couscous lightly with a fork. Stir in shrimp and cheese. Serve with lemon wedges, if desired.