Roasted Asparagus-And-Hazelnut Couscous

1. 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. 2

   Bake at 450u00b0 for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.

3. 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. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.