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1
The Night before: Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs.
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2
Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skin.
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3
Carefully remove pepper from bag; remove seeds and ribs.
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4
Strip off skin; slice pepper into strips.
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5
In blender or food processor container, place bell pepper, vinegars, garlic, basil, rosemary and sugar.
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6
Cover and process until well blended and nearly smooth.
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7
Whip up a batch of couscous according to the directions on the box or the bag.
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8
In the meantime, roast the asparagus for a few minutes in your broiler, with a little bit of olive oil.
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9
You can probably get away with roasting the red pepper at the same time, you'll probably just need to remove the asparagus before the red pepper.
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10
Post-roasting, dice up the red pepper into small pieces and cut up the asparagus into small chunks as well.
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11
Toss both over the couscous and mix.
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12
Crumble up your walnuts a little bit and then toast them.
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13
Toss those babies into the mix along with your dried cranberries and mix.
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14
Add the roasted red pepper dressing to taste and refrigerate for a couple hours to again let the flavors tango.
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15
Serve at room temperature.
