Prosciutto-Wrapped Shrimp with Lemon Couscous

3 tablespoons maple syrup
2 tablespoons bourbon
1 tablespoon teriyaki sauce
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
24 jumbo shrimp (about 1 1/2 pounds)
6 very thin slices prosciutto or ham

Lemon Couscous:
1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat broiler.

Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done.

To prepare Lemon Couscous, bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.