Cook couscous as directed on package; set aside covered.

Mince garlic, set aside. Melt the butter in a pan over medium-high heat. Once hot, add the shrimp. Cook for 2 minutes; flip, and add the garlic. Cook for 1 minute more before setting the shrimp aside.

Add the chicken broth and juice from the lime to the pan. Deglaze it by scraping with a spatula and simmering for 2 minutes. Add shrimp and toss together. Remove from heat.

Dice tomato and and to a bowl with the spinach; toss with your favorite dressing. Slice strawberries.

Serve shrimp over couscous with spinach salad and strawberries on the side.