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