Shrimp and Asparagus Salad

Total time: 30 minutes
   This calls for large couscous, which is prepared like pasta.  If you can't get it, use 1/2 cup regular couscous, prepared by pouring 3/4 cup boiling stock over and letting sit, covered, for 10 minutes.

 Ingredients:

• 12oz (360gr) shrimp, cleaned
• 8oz (240gr) asparagus
• 1/2 cup (4oz, 120gr) large couscous
• 1 cup (8oz, 240ml) chicken stock
• 1 cup (8pz, 240ml) water
• 6oz (180gr) salad greens - lettuce, spinach...
• 2 tbs fresh, snipped basil
• 2 tbs fresh, snipped parsley
• 1 tbs fresh snipped tarragon
• 1/3 cup chopped green olives,  about 12
• 2oz (60gr) bacon
• 1/2 medium onion
• 1 tbs Balsamic vinegar
• 4 tsp olive oil divided
• 1/2 tsp paprika
• Vinaigrette:
• 1 tbs Dijon-style mustard
• 1 tbs tarragon white wine vinegar
• 3 tbs salad olive oil

 Instructions:

• Prepare greens, rinse, spin dry if needed.
•  Clean shrimp if needed. 
• Cook large couscous in stock and water until done - either according to package instructions, or do a taste test.  Mine took 10 minutes. Drain.
• Snip herbs.
• Chop olives.
• Slice bacon into matchsticks. 
• Chop onion.
• Trim asparagus but leave whole.
• Heat 2 tsp olive oil in a large skillet. Add asparagus and sauté until crisp-tender, about 5 minutes.
• Remove and set aside.
• Add remaining 2 tsp olive oil and paprika. Sauté 1/2 minute.
• Add shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
• Remove and set aside.
• Add bacon, onion to skillet and sauté until bacon is crisp. 
• Remove skillet from heat and add Balsamic vinegar, cooked couscous, olives and shrimp.  Stir well to combine.
• Vinaigrette:
• Whisk mustard and vinegar together in a small bowl. 
• Gradually whisk in olive oil until thick and creamy.
• To finish: 
• Toss greens, herbs with vinaigrette and arrange in large salad bowl or on two plates.
• Spoon shrimp and couscous into the center, arrange asparagus on top and serve.