Couscous Salad with Tarragon Roasted Shrimp

Well Seasoned Studio

Here's what you'll need

Well Seasoned Studio

Make the tarragon vinaigrette: combine olive oil, sherry, tarragon, Dijon, salt + pep in a measuring cup, then whisk.

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Meanwhile, cook the polenta. Add onion, almonds, tomatoes, fresh herbs, and the tarragon vinaigrette.

Well Seasoned Studio

Next, cook the shrimp! Roast on a baking sheet with olive oil, s+p, and fresh tarragon (can sub parsley!)

Well Seasoned Studio

Well Seasoned Studio

They're ready as soon as they turn pink and opaque throughout

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Serve roasted shrimp on top of couscous salad with lemon wedges. Extra almonds for more crunch!

Well Seasoned Studio

So light, fresh, and vibrant! A perfect dish to welcome spring!