Cook couscous in water as directed on package.
Meanwhile, heat oil in medium skillet over medium heat until hot. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink.
Add tomatoes, salsa and olives; mix well. Bring to a boil. Reduce heat to low; cover and simmer 3 to 5 minutes or until thoroughly heated and sauce is of desired consistency, stirring occasionally. Serve over couscous.