It’s already May, and you would think it’s March the way the weather is here. Alas, that will not alter my Springtime recipe creations. Hence the name of this recipe. Spring Shrimp Asparagus Couscous Salad.
There are just some foods that ….at least to me scream SPRING!! Asparagus, shrimp, lemon, and dill. Spring Shrimp Asparagus Couscous Salad has all of these and then some.
Pearl couscous is one of my favorite types of pasta. Yes, its pasta. Many people think its a grain but couscous is made from semolina, which is the hard part of the grain of hard wheat (like flour). Unlike other types of pasta you may be familiar with, couscous resembles small pellets or tiny pearls. I prefer the pearl type as I find the traditional a little grainy. Pearl couscous makes a beautiful presentation for this dish.
With a running theme of making it easy and quick lately, this salad fits the bill. Couscous cooks in less than 10 minutes. The asparagus in two to three minutes and the shrimp in less than 2 minutes.
The dressing takes less than 5 minutes, and chopping of everything, less than 10 minutes. Given that you can make the dressing, chop the herbs, and zest the lemon while the couscous is cooking makes this salad a timewise dish.
Goat cheese is a cheese you either love or hate….we love! Substitute feta or you can leave the cheese out if you prefer. For this salad, I bought pre-crumbled goat cheese. Although I love it crumbling, it can be messy so, pre-crumbled is perfect, and bonus it a time saver.
While making this dish, I thought it would make a great addition to any Springtime soiree. Mothers Day, Bridal Showers, or just because…. its Tuesday.
Spring Shrimp Asparagus Couscous Salad is a fast, easy delicious addition to your Springtime recipes!Print
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 ½ cups Pearl Cous Cous, uncooked
1/2 pound shrimp peeled, deveined, and sliced in half lengthwise
1 teaspoon olive oil
½ cup goat cheese
½ cup toasted pine nuts
1/4 cup dill, chopped
1/4 cup Italian parsley, chopped
1 tablespoon tarragon
3 green onions, sliced
Zest from one lemon
⅓ cup olive oil
3 tablespoons whole grain mustard
2 tablespoon Red wine vinegar
2 tablespoon lemon juice
Salt and pepper to taste
Cook pearl Couscous, according to package directions until al dente. During the last 2-3 minutes add the asparagus to blanch. Drain and place in a large bowl.
While the couscous is cooking make the dressing by placing all dressing ingredients in a blender or a jar with a tight-fitting lid. Blend or shake until ingredients emulsify.
In a small skillet heat 1 teaspoon of olive oil over medium-high heat. Add the prepared shrimp and cook just until shrimp begin to turn pink. 1-2 minutes.
Add the dressing, asparagus, goat cheese, pine nuts, fresh herbs, cooked shrimp and 3/4 of the lemon zest. Reserve remaining zest for garnish.
Season with salt and pepper to taste.
Can be served warm or cold. If serving cold after draining cooked couscous rinse with cold water before placing in the bowl.
Garnish with remaining lemon zest and fresh herbs if desired.
Keywords: pearl couscous, shrimp, goat cheese, dill, parsley, tarragon, lemon, salad, fresh, spring, easy