Roasted Asparagus-and-Hazelnut Couscous
This makes a beautiful presentation alongside roast chicken or pork.
How to Make It
Step 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.
Step 2
Bake at 450° for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.
Step 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.
Step 4
Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.
Step 5
Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.
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