INGREDIENTS
2 cups water
1 cup dried couscous
1/2 tsp. sea salt, divided
1/2 tsp. black pepper, divided
4 TBSP. fresh lemon juice, divided
3/4 lb. raw large shrimp (about 18), peeled and deveined
1 TBSP. fresh lime juice
3 1/2 tsp. extra-virgin olive oil, divided
3 minced garlic cloves
Olive oil cooking spray
3/4 lb. asparagus spears, trimmed
1 tsp. honey
1/4 cup chopped chives
DIRECTIONS
Bring 2 cups water to a boil in medium saucepan.
Remove from heat, and stir in couscous.
Cover and let stand for 5 minutes.
Fluff with a fork and stir in 1/4 tsp. each of salt and pepper and 1 TBSP. lemon juice.
Bring another pan of water to a boil.
Toss shrimp in 1 TBSP. each lemon and lime juice, 1 1/2 tsp. olive oil, garlic, and remaining 1/4 tsp. salt and pepper.
Marinate for 5 minutes.
Preheat grill pan or grill.
Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through.
Cover and keep warm.
When water is boiling, add asparagus, and cook 3 minutes or until just tender.
Drain, and cover.
Whisk together honey, chives, and remaining lemon juice and olive oil.
Arrange couscous and asparagus on serving plates, and top with shrimp.
Drizzle with dressing.
