Roasted Asparagus, Tomato, and Couscous Salad

Ingredients:

• 1 bunch fresh asparagus
• Salt and pepper
• 1 fresh lemon
• 1 package (5.8 ounces) Roasted Garlic and Olive Oil Couscous (I used the Near East brand, but you can substitute 1 cup plain cooked couscous.)
• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil, separated
• 1/2 teaspoon minced garlic
• 1 teaspoon dijon mustard
• 1/2 tablespoon honey
• 1/2 of 1 container (10.5 ounces) ripe cherry tomatoes, sliced
• 1/3 cup feta cheese, crumbled

Directions:

1. Preheat the oven to 425 degrees F. Break off the woody ends of the asparagus. Toss the asparagus, 2 tablespoons olive oil, about 1 teaspoon salt, and 1/2 teaspoon pepper (or to taste) together on a large sheet pan. 
2. Bake in the oven for 12-17 minutes (depending on the asparagus thickness), flipping the spears once halfway into the cooking time. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
3. Meanwhile, prepare the packaged couscous according to package directions. Allow to cool.
4. While the asparagus is cooking, prepare the dressing. Pour the vinegar in a small saucepan over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1 and 1/2 tablespoons). Allow to slightly cool and toss with the remaining 2 tablespoons olive oil, minced garlic, dijon mustard, and honey. Briskly whisk and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste).
5. Halve the cherry tomatoes.
6. Add the cooled couscous, cooled chopped asparagus, and cherry tomatoes to a large bowl. Lightly toss. Add dressing to taste and another fresh squeeze of lemon if desired. Lightly toss again and then top with the crumbled feta cheese. Enjoy immediately.
7. If you don't plan on eating all of the salad, only dress what you will eat (this salad doesn't sit well with the dressing for an extended time).

*www.chelseasmessyapron.com

Crock Pot Pulled Pork Tacos; Easiest Recipe Ever!

Ingredients:

• 1 Tbsp. cumin
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 Tbsp. salt
• 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
• 1 16 oz. jar of your favorite mild salsa
• 1 package corn or flour tortillas
• favorite taco toppings

Directions:

1. Place the first 7 ingredients in a bowl and mix.

2. Place the pork shoulder in the crock pot (slow cooker) and rub all over with the seasoning mixture.
3. Pour the jar of salsa around the pork shoulder.
4. Cook on low heat for 8-12 hours.
5. Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
6. Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain.)
7. Place the pork into the tortillas.
8. Serve with desired accompaniments.

*www.weelicious.com