Heat two tablespoons of the olive oil over medium-high heat in a medium saucepan and add the onion. Sauté until the onion is tender and lightly browned, about 4 minutes. Add the couscous and stir until the couscous begins to turn golden and smell toasty, about 4 to 5 minutes. Add the broth and water and salt to taste and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes, or until the couscous is tender, and the liquid is absorbed. Line a rimmed baking sheet with aluminum foil, spray it with nonstick cooking spray (or a brush of oil), and spread the couscous out on the baking sheet to cool to room temperature.
While the couscous is cooking, make the shrimp. Fill a large bowl with ice water. Bring a large pot of water to a boil over high heat, and generously salt the water. Add the shrimp and cook for about 4 minutes until pink and cooked through. Drain the shrimp and transfer them to the ice bath. When they are cool, peel and devein the shrimp (leave the tails on if you like).
While the shrimp are cooling, make the dressing: combine 1 tablespoon of the remaining oil, rice vinegar, lemon juice, pesto, shallots, jalapeno, and salt and pepper in a container, and shake to combine.
Place the couscous in a shallow serving bowl and toss with the remaining tablespoon of olive oil, the artichoke hearts, and red pepper. Distribute the shrimp on top, and drizzle with the pesto dressing. Sprinkle over the chervil if using. Serve at cool room temperature.
Notes
Recipe Shortcuts:
1) Skip the peppers and the artichoke hearts if you don’t have them on hand. They add nice color and texture to the salad, but are by no means critical to the success of this dish. Other vegetables can be added as well.2) Use store-bought pesto instead of making your own. The pesto dressing is what makes this salad pop.3) Use all lemon juice or all rice vinegar, instead of the combo – it’s fine.4) Chervil? Really? I happened to have some, but no way do I suggest you going out of your way to procure this delicate, fluffy herb. Even though it’s kind of awesome, and I am having a deep meaningful chervil moment this year.