Combine 2 cups of water with the broth and oil in a saucepan; bring to a boil. Add couscous, cover tightly; remove from heat. Let stand 5 minutes, fluff with a fork - set aside, uncovered, to cool completely. In a large saucepan bring approximately 5 cups water to a boil, add asparagus; cook 2 to 3 minutes or until crisp-tender. Remove asparagus with a slotted spoon and rinse under cold water. Drain and set aside. Add the ginger and wine to the same cooking water; bring to a simmer; simmer slowly, uncovered, 10 minutes. Add shrimp; simmer 3 to 4 minutes or until the shrimp turn pink and are cooked through. Drain; cool under cold running water. Discard ginger; peel and devein shrimp - set aside.
When all the cooked ingredients have cooled mix together in a large bowl the asparagus, peeled shrimp, red bell pepper, tomato and onion.
Make the dressing: Combine the vinegar, garlic and ground mustard in a small bowl; slowly whisk in olive oil. Stir in cilantro, taste and adjust seasonings with salt and pepper. Pour over shrimp and asparagus mixture and stir carefully to combine.
To serve: Spoon cooled couscous in a shallow bowl or platter and fluff with a fork. Spoon shrimp mixture on top. Serve at room temperature.
Per Serving: 540 Calories (43% from fat); 25g Fat (3g Sat, 17g Mono, 3g Poly); 28g Protein; 47g Carbohydrate; 4g Dietary Fiber; 144mg Cholesterol; 278mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat.