Preheat grill, grill pan or broiler. In a large bowl, toss shrimp in Creole seasoning to coat.
Alternate shrimp and vegetables on skewers. (Soak wooden skewers for 5-30 minutes first.) Grill or broil 5-7 minutes, until shrimp are bright red and cooked through, turning skewers halfway through cooking time.
Meanwhile, bring 1 1/4 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. (Add chopped cilantro, thyme and chives if desired.) Season with salt and pepper; serve with kabobs.
*Sold in supermarket spice sections.