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Arrange racks in upper and lower thirds of oven and heat oven to 400°F. In medium bowl, stir together couscous and 1 ¼ cups water. Let sit until water is absorbed, about 15 minutes. Fluff with fork.
Meanwhile, fold four 12- by 16-inch sheets parchment paper in half crosswise and unfold. Place 2 lemon rounds near crease of 1 side of each sheet and top with sliced garlic; top with sea bass fillets along crease. Arrange mushrooms around fish. Top fish with sliced shallot and chile. Drizzle everything with 2 tablespoons oil and season with ¼ teaspoon each salt and pepper.
Fold parchment over fish and vegetables and, starting at bottom edge of parchment at the crease, make small overlapping, concentric folds to create half-moon-shaped package and completely seal sides, folding final corner slightly underneath. Divide between 2 rimmed baking sheets and roast, rotating position of pans halfway through, until fish is cooked through and mushrooms are tender, 10 to 12 minutes.
Meanwhile, in medium bowl, stir together chopped shallot and lemon juice; let sit 5 minutes. Stir in watercress and cilantro, ⅛ teaspoon each salt and pepper, and remaining 3 tablespoons oil.