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Israeli Couscous and Shrimp Salad

2 cups Israeli couscous
1 pound medium shrimp, shelled, and de-veined
1 can artichokes, rinsed, drained, and roughly chopped
2 cups asparagus spears, blanched and cut into 1 inch pieces
2 stalks celery, chopped
1 cup chopped flat leafed parsley
2 scallions chopped, white and green parts
juice of one lemon
zest of one lemon, grated
1 cup Newman's Own® Lite Italian Dressing
1 cup pine nuts, toasted
salt and pepper, to taste

Boil 5 cups water in medium saucepan with lid. When water boils, add couscous and return to boil. As soon as water returns to a boil, remove from heat and cover pan with lid. Let couscous stand for 10 minutes. Rinse and drain.

In sauté pan over high heat, cook shrimp. 2-3 minutes. Blanch asparagus, rinse in cold water and set aside.

In large bowl, combine all other ingredients. Add couscous to bowl when cool, and combine. Salt and pepper to taste.

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