Preheat oven to 400°F.

While the oven heats, prep everything: mince the garlic, zest and juice the lemons, and grate the parmesan.

Cook the couscous according to package instructions.

Once cooked, remove from heat, cover, and let sit for 5 minutes.

Fluff the couscous, then mix in the parmesan, salt, pepper, and any extra butter/olive oil if needed.

Chop the asparagus and spread it on a lined baking sheet. Spray with olive oil and season with salt and pepper.

Roast the asparagus for 15 minutes, until tender.

Pat the shrimp dry, then heat a pan over high heat with a splash of avocado oil.

Once hot, add a few shrimp at a time, not too crowded (cook in 2-3 batches so they sear instead of steam).

Sear the shrimp for 1-2 minutes per side, then remove from the pan and set aside.

Once all the shrimp are cooked, reduce heat to low and wipe out any excess oil or burnt bits from the pan.

Add a little olive oil to the pan, then add the minced garlic.

Cook the garlic on low for 5 minutes, stirring occasionally, careful not to let it burn.

Add the lemon zest, mix, and cook for 1 more minute.

Pour in the white wine and let it cook off for 3-5 minutes.

Add the lemon juice, butter, and shrimp back into the pan. Mix until the butter melts and the shrimp are warmed through.

Season with salt and pepper, then remove from heat.

Chop the parsley and slice extra lemon for serving.

Pull the asparagus from the oven and make sure the couscous is fluffed with the parmesan mixed in.

Assemble the bowls with couscous, asparagus, shrimp, extra lemon-garlic sauce, parsley, and fresh lemon. Enjoy!