Israeli Couscous with Asparagus

Ingredients

• 2 cups water
• 1 3/4 cups (1-inch) diagonally cut asparagus (about 8 ounces)
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1 cup uncooked Israeli couscous
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped lightly salted cashews

Preparation

1. 1. Place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
2. 2. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in asparagus, black pepper, red bell pepper, and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
3. Note: To substitute quick-cooking barley for Israeli couscous, use 1 cup barley and 2 cups broth. Cover and cook 10 to 12 minutes before adding remaining ingredients.