Shrimp & Asparagus Lemon Couscous

A light, elegant dish ready in 20 minutes. Use 1.5 cups couscous (Dari Medium), 1 lb peeled shrimp, 1 bunch asparagus cut into 2-inch pieces, lemon zest and juice, minced garlic, fresh parsley, and 1 tbsp olive oil. Cook couscous and set aside, sauté shrimp with garlic until pink (about 3 minutes per side), add asparagus and cook until tender-crisp, toss everything with lemon juice and zest, serve over couscous. Low-calorie, high-protein seafood perfect for weight management while delivering iodine and selenium for thyroid health.