1/2lblarge (16-20 ct.) shrimp, peeled and deveined
2 tbsp. + 2 tsp.olive oil
3 cupsarugula
1/2 cuptoasted pine nuts(toast in a small skillet over a medium heat until fragrant)
4 oz.goat cheese, crumbled
1/2cupjulienne radish
1/4cuplemon juice
2 tsp. honey
2tsp. dijon mustard
1/4 tsp.salt
Instructions
Preheat oven to 375 degrees.
Bring a medium pot of water to a rolling boil. Season with salt. It should taste as salty as the sea. Add couscous and cook until soft, but still has a slight bite in the middle, about 8 minutes.
Toss shrimp with 2 teaspoons of olive oil. Season with salt and pepper. Spread on a rimmed baking sheet and roast until pink, about 7 minutes. Do not overcook! When the shrimp curl in to a 'C' and are bright pink, they are ready.
While the couscous and shrimp cook, whisk the lemon juice, honey, dijon and salt together in a small bowl. Slowly drizzle in the remaining olive oil while whisking. Once the couscous is cooked, rinse under cold water until chilled.