Ingredients

The following ingredients have 2 Servings
  • 1/2 lb asparagus
  • 1 red bell pepper (diced)
  • 1 cup onion (diced)
  • 5 tbsp olive oil (divided)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 lemons (juiced)
  • 1 1/2 cups couscous
  • 1 tomato (chopped)
  • 2 green onions (chopped)

Instruction

  • Preheat the oven to 400°F.
  • Start by cutting off the hard ends of the asparagus.
  • Chop the remainder of the asparagus spears into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.
  • Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt.
  • Place in the oven for 12 minutes.
  • While the veggies are roasting, prepare the couscous.
  • Bring the chicken broth and water to a boil.
  • Add in the lemon juice and 3 tbsp olive oil, then add the couscous.
  • Remove the couscous from the heat and cover.
  • Let rest for 5 minutes then fluff with a fork.
  • Add the tomatoes and roasted vegetables to the couscous and toss.
  • Add to a bowl and top with green onions.