Roasted Asparagus-and-Hazelnut Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This makes a beautiful presentation alongside roast chicken or pork. Ingredients:
1 pound fresh asparagus |
1 tablespoon olive oil |
1 (14.5-ounce) can fat-free roasted garlic-seasoned chicken broth |
1 teaspoon dried italian seasoning |
1 cup couscous, uncooked |
1/3 cup chopped hazelnuts or pecans, toasted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Snap off tough ends of asparagus, and cut into 1-inch pieces. Place in a 13- x 9-inch roasting pan. Drizzle with oil, tossing to coat.
2. Bake at 450° for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.
3. Bring broth and Italian seasoning to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes.
4. Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.
5. Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.
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