►In a medium saucepan, heat 1 tablespoon olive oil over medium heat until just smoking. Add fennel and sauté until tender, about 5 to 7 minutes, until just golden.
►Add tomatoes and cook for 2 more minutes, then remove from pan. Set aside.
►Wipe out pan with paper towel. Heat remaining tablespoon olive oil and couscous, stirring frequently until about half the grains are golden brown, 5 to 6 minutes. Add salt and 2 ½ cups water, stir to combine. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover and simmer, stirring occasionally, until water is absorbed (about 6 to 9 minutes). Remove saucepan from heat and let stand covered for at least 3 minutes.
►Toss warm couscous with more olive oil, fennel and tomatoes, salt, and pepper. Transfer to serving bowl and place in refrigerator.
►Arrange shrimp on a rimmed baking sheet and pat dry with paper towels. Thread shrimp onto 4 skewers. Brush both sides of skewers with oil and lightly season with salt and pepper.
►Start with a clean and oiled grill. Place skewers on grill and cook, uncovered, until charred, about 2 to 3 minutes on each side, until flesh is pink and no longer translucent. Move skewers as needed to ensure doneness. Transfer cooked skewers to another clean rimmed baking sheet.
►Transfer couscous to serving platter, remove shrimp from skewers, and add shrimp to couscous. Top with feta and serve with an extra drizzle of olive oil if desired.