Shrimp en Papillote with Couscous

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Couscous:

2 tablespoons white wine

1 tablespoon grape seed oil 

1 lemon, juiced 

1 tablespoon freshly minced parsley leaves 

1 tablespoon minced garlic 

1 tablespoon freshly minced cilantro leaves 

1/4 cup grated Parmesan 

1 teaspoon curry powder 

1/2 pound Israeli couscous, cooked according to package directions

Shrimp stuffing:

1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)

1 teaspoon powdered ginger

2 tablespoons grapeseed oil

2 lemons, juiced

1 tablespoon minced thyme leaves

1 tablespoon minced parsley leaves