Green Couscous Salad

Israeli couscous, cooked 15 min. in olive oil and double the amount of water. Put chopped asparagus on top the last 7 mins., uncovering halfway to make sure water is absorbed. Pour hot couscous and asparagus into a bowl, add chopped raw scallions and one julienned zucchini. Stir. Dress while warm with a fresh herb pesto made of olive oil, 1 branch rosemary, and generous amounts of parsley and basil, the zest of one lemon, and the juice of 1 1/2 lemons. When cooled, stir in chunks of goat cheese or feta.