Pearl River Shrimp and Asparagus Salad

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Pearl couscous, shrimp and asparagus are accented with a kumquat vinaigrette that together result in a very romantic dish for two.

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  • 2
  • Easy
  • 15 mins
  • 15 mins
  • Average budget

Ingredients

  • 1 Tbsp vegetable oil
  • 4 ounces pearl couscous(Israeli couscous)
  • 1 1/2 cups water
  • Kumquat Vinaigrette
  • 4 kumquats, quartered, seeded
  • 1 Tbsp sesame oil
  • 3 Tbsp vegetable oil
  • 2 Tbsp seasoned rice vinegar
  • 1/2 tsp hot Chinese mustard
  • 1/2 tsp minced ginger root
  • 1 Tbsp snipped cilantro
  • 1 clove garlic, minced
  • 8 ounces asparagus, trimmed, cooked till crisp tender
  • 6 extra large cooked peeled shrimp

Preparation

Step 1

Heat the 1 Tbsp vegetable oil in a medium saucepan over medium high heat;add the couscous and saute 3 minutes

Step 2

Add the water and cook uncovered till the couscous is tender, about 10 minutes then rinse, drain and place in a bowl.

Step 3

Process the ingredients for the vinaigrette till well blended then add to the couscous and mix well.

Step 4

Arrange the asparagus on a serving plate, spoon the couscous over the asparagus then arrange the shrimp on top of the couscous.

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