Shrimp and Couscous Salad

From: Punch Bowl Social, Denver. Yield: 1 serving.

4 herb-marinated shrimp
1½ oz. farmers’ greens
1 cup couscous
¼ cup grape tomatoes, sliced in half
1/8 cup feta cheese
8 pieces sliced cucumber, partially peeled 1/8”
as needed, torn basil leaves
as needed, parsley leaves, no stem
as needed, chive batons, 2”
as needed, cilantro sprigs with a small bit of stem

18/ cup pickled onions
1/8 cup fennel
1/8 cup chopped almonds
2 oz. pineapple dressing, prepared
2 tsp. olive oil
2 tsp. Maldon sea salt
squeeze of fresh lemon juice

In a medium mixing bowl, place shrimp, couscous, 2 Tbsp. mixed herbs, grape tomatoes, feta, sliced cucumbers, pickled onions, fennel, sea salt and chopped almonds. Dress the bowl with pineapple dressing, lemon juice and olive oil. Add greens to bowl and gently toss with tongs; folding in to mix the greens. Taste and reason if necessary. Plate salad in a chilled large entrée salad bowl, pulling a couple of the shrimp to the top of the presentation.