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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups vegetable broth |
1 cup tomato couscous |
1/2 pound thin asparagus spears, cut into 1-inch pieces |
2 scallions, sliced |
3 tablespoons italian salad dressing, divided |
1 cup halved cherry tomatoes |
1/4 cup finely chopped fresh basil leaves |
Directions:
1. Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
2. In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
3. Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
4. In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
5. Serve warm or at room temperature.
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