Couscous & Shrimp With Newman's Lighten up Italian Dressing

• 2 cups israeli couscous
• 1 lb large shrimp, cooked, shelled, and de-veined
• 14 ounces artichoke hearts, rinsed, drained, and roughly chopped
• 2 cups asparagus spears, blanched and cut into 1 inch pieces
• 2 stalks celery, chopped
• 1 cup chopped flat leaf parsley
• 3 -4 scallions, chopped white and green parts
• 1 lemon, juice of
• 1 lemon, zest of, grated
• 1 cup newman's own lighten up light Italian dressing
• 12-1 cup chopped cashew pieces, toasted
• salt and pepper, to taste
• crushed red pepper flakes, to taste (optional)

1. Boil 5 cups water in medium saucepan with lid.
2. When water boils, add couscous and return to boil.
3. As soon as water returns to a boil, remove from heat and cover pan with lid.
4. Let couscous stand for minutes.
5. Rinse and drain.
6. Meanwhile, in large bowl, combine all other ingredients except for the toasted cashew pieces
7. Add couscous to bowl when cool, and combine.
8. Sprinkle with cashew pieces.
9. Salt, pepper, & crushed red pepper flakes (if using), to taste.

couscous, shrimp, hearts, stalks celery, flat leaf parsley, lemon, lemon, newmans own, cashew, salt, red pepper

Taken from www.food.com/recipe/couscous-shrimp-with-newmans-lighten-up-italian-dressing-328193 (may not work)