In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add dry couscous and toast until grain is just slightly browned, about 3-4 minutes. Add coconut milk and water, bring to a boil, and reduce heat. Simmer for 15-20 minutes until couscous is fluffy.
Meanwhile, heat remaining olive oil in a large pan. Add onions and cook until translucent. Stir in shrimp and cook until just barely pink. Add cumin, paprika, and cinnamon and mix well so shrimp is nicely coated. Add dried apricots and cook for an additional 2-3 minutes. To spice up the dish a little more, stir in sriracha (optional).
Serve shrimp over couscous with cilantro as garnish.