If I had to pick just one recipe to share for easy entertaining or group gatherings this summer, it’s my Couscous Salad with Roasted Shrimp and Tarragon. It can be made in advance, then enjoyed cold or room temperature (a *dream* when hosting parties!). My biggest tip is to wait and add chopped tomatoes just before serving for best texture. The leftovers are absolutely stellar — I’ll be enjoying them for lunch the next couple of days, always finished with a drizzle of high-quality olive oil and some flaky sea salt. You’re definitely going to want to SAVE this one for later. Easy, yet impressive! FOR THE RECIPE✨comment “recipe please” below and I’ll send it your way! wellseasonedstudio.com/couscous-salad For the Dressing: ▢ Extra virgin olive oil ▢ Sherry vinegar ▢ Fresh tarragon ▢ Dijon mustard ▢ Kosher salt ▢ Freshly ground black pepper For the Salad: ▢ Extra large shrimp (roasted with olive oil, salt, pepper, and tarragon) ▢ Moroccan couscous (cooked in water with...