Cook the couscous according to the package directions.
Meanwhile, 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 onion mixture and simmer for 2 minutes.
Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
Divide the couscous among bowls. Spoon the shrimp and snow peas on top.