Prepare the couscous according to the package directions; set aside.
In a large skillet, over medium-low heat, heat the oil. Add the onion, ½ teaspoon salt, and 1/8 teaspoon black pepper. Cover and cook until onion is softened, 5 to 7 minutes.
Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
Meanwhile, place the shrimp in a bowl and sprinkle with cumin, cinnamon, and 1/8 teaspoon black pepper. Squeeze the lemon over the shrimp and toss.
Add the shrimp (not the liquid) to the tomato mixture. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.