4 cups coarsely chopped Jade Baby Bok Choy
3 cups vegetable broth
1/2 teaspoon sea salt
1 bundle asparagus, trimmed, cut into 1 1/2-inch pieces (about 1 1/2 cups)
2 cups uncooked couscous
1 mango, cubed (about 1 cup)
1 cup strawberries chopped into bite-sized chunks
1/4 cup chopped Spring garlic (or 3 cloves regular garlic, minced)
1/4 cup chopped mint leaves
2 tablespoons pine nuts
1 teaspoon lemon zest
4 tablespoons rice vinegar
3 tablespoons lemon juice
2 teaspoons honey
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
Bring the broth and salt to a boil, and simmer for 10 minutes to reduce. Add the asparagus and simmer for 5 additional minutes until the asparagus is tender. Remove asparagus and place in a bowl of ice water to stop the cooking. The broth should be reduced to about 2 1/2 cups.
Place the dried couscous in a large bowl and pour the broth over it, and cover the bowl tightly with plastic wrap. Set aside for 20 minutes, uncover, and fluff with a fork.
Drain the asparagus. In a large bowl, combine the baby bok choy, mango, strawberries, asparagus, Spring garlic, mint, and pine nuts. Toss gently with the couscous (when cooled), using a large metal spoon.
Whisk together all of the Dressing Ingredients except the olive oil. Whisk the olive oil into the dressing slowly. Just before serving, pour half over the couscous salad and toss gently. Add the remaining dressing as desired, or save it to use on another salad.