Pearl Couscous Salad

serves 4 people

DIRECTIONS

Preparation of Pearl Couscous

1. Cook the pearl couscous according to the instructions on the package.
2. Once cooked, rinse with cold water in a sieve and let it drain.

Preparation of Asparagus

1. Trim about 3 cm off the ends of the asparagus.
2. Cut about 5 cm off the tips and slice the stems into 1 cm pieces.
3. Sauté or grill the asparagus, including the tips, in a bit of oil until tender-crisp.
4. Set aside until ready to use.

Preparation of Arugula Pesto

1. Roughly chop the arugula.
2. Grate the Parmesan cheese.
3. Peel and finely chop the garlic clove.
4. Combine all ingredients with the olive oil in a measuring cup.
5. Use an immersion blender to blend into a smooth paste.
6. Season with conscious salt and pepper to taste.

Preparation of Shrimp

1. Pour the olive oil into a small bowl, peel the garlic, and press it into the oil.
2. Add a pinch of conscious salt and pepper.
3. Pat the whole prawns dry with paper towels.
4. Use a brush to coat the prawns with the garlic mixture.
5. Heat a frying pan or grill pan over high heat.
6. Cook the prawns for about 3-4 minutes on each side until they are pink all over.
7. Be careful not to overcook them, as they will become dry.