Grilled Chimichurri Shrimp and Couscous Salad Recipe | ChefDeHome.com

Ingredients

• 1 Cup Parsley, fresh leaves, a generous handful
• 1/2 Cup Mint, fresh leaves
• 3 tbsp Lemon, juice, about 1 and 1/2 lemon
• 1/4 Cup Olive Oil
• 2 Garlic, cloves
• 1/2 tsp Chili Flakes
• 1/2 tsp Salt, adjust per taste
• 1/2 lbs Shrimp, 10-12 counts, cleaned and shelled
• 1/2 lbs Asparagus, trimmed, quartered
• 1 Red Bell Pepper, thin sliced, seeds discarded
• Oil Spray, for grill
• Salt, to taste
• 1/2 lbs Couscous, pearl or Israeli Couscous