Roasted Asparagus-and-Hazelnut Couscous

Southern Living
This makes a beautiful presentation alongside roast chicken or pork.
Makes 6 servings


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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


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.

Bake at 450° for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.

Bring broth and Italian seasoning to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes.

Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.

Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.

Created date

February 2004