In a medium sized pot, cook pearl couscous according to directions (approximately 10 mins). When done drain & rinse with cold water. Put in a large mixing bowl, add pesto sauce & mix to coat, then set aside.
While couscous is cooking, in a skillet over medium high heat add 2 Tbsp of olive oil. When hot add shrimp, spread evenly, add lemon juice and some salt & pepper. Sauté approximately 2-3 mins per side. When done put shrimp in another bowl & set aside to cool.
In same skillet you cooked the shrimp add 1 tbsp of Olive Oil over medium heat. When hot add the zucchini, garlic & onion powders, and some salt & pepper. Sauté for approximately 6 minutes stirring as you cook. When it just starts to get soft & light brown remove it & put it in the same bowl with the shrimp to cool down.
In the large mixing bowl of couscous add the shrimp, zucchini, tomatoes, Romano cheese with some crushed red pepper, salt & pepper to taste. Mix up to infuse the pesto into all the ingredients. If necessary, you can add a little more pesto or olive oil if too dry for your liking.
