Sautéed Shrimp with Lemon-Parsley Spread and Couscous

In a small pot, bring 1 1/2 cups water to a boil. Add couscous, stir once, and cover. Remove from heat and let sit 5 minutes, then fluff with a fork. Season with salt. In a small bowl, combine 1/4 cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside. In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes. Transfer to a bowl. Add lemon-parsley spread and shrimp to skillet and sauté over medium-high heat until beginning to turn pink, 3 to 4 minutes. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more. Season with salt and pepper. Serve shrimp sauté over couscous, with snap peas on the side.