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Combine shrimp, garlic, black pepper, red pepper flakes, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
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Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium-high. Add cherry tomatoes; cook, stirring occasionally, until bursting and charred, about 7 minutes. Sprinkle with 1⁄4 teaspoon of the salt. Transfer to a plate.
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Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 8-10 minutes.
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Uncover skillet, and top couscous with tomatoes and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining lemon juice. Garnish with parsley, basil, and crumbled feta. Serve with lemon wedges.