Pearl Couscous Chicken Salad With Roasted Asparagus And Herbs

• 2 cups large pearl couscous
• 2.5 cups chicken broth
• 1 bunch asparagus
• olive oil
• juice from 1/4 lemon
• 3 cups cooked chicken, shredded
• 1/4 cup chopped chives
• 3 tablespoons chopped capers
• juice from 1/2 lemon
• 15 ounces can of great northern beans, drained and rinsed
• 1 large handful of chopped flat leaf parsley
• healthy drizzle of olive oil
• salt and pepper to taste

1. Bring the chicken broth to a boil in a medium pot and add the couscous. Reduce to as low as your stove will go, cover and cook for ~10 minutes. Fluff with a fork and set aside
2. While the couscous is cooking, preheat the oven to 475. Snap the woody bottoms off the asparagus and drizzle with olive oil, juice from 1/4 lemon and season with salt and pepper. Cook in a rimmed baking sheet for 15 minutes or until nicely browned and delicious looking - rotating the sheet and tossing half way through. Chop cooked asparagus into bite-sized pieces
3. Transfer the couscous to your serving bowl. Add parsley, chives, capers, remaining lemon juice, asparagus, chicken and great northern beans. Drizzle with a goodly amount of olive oil and season with salt and pepper. Taste and add more of anything that suits you - more lemon juice or capers if it seems to need a bit more oomph and so on.
4. This dish is absolutely delicious at room temperature and can be made ahead of time if you need it for the next day. It's great to take to a picnic and can hold up to sitting on a buffet for a good amount of time.

pearl couscous, chicken broth, asparagus, olive oil, lemon, chicken, chives, capers, lemon, beans, handful, drizzle of olive oil, salt

Taken from food52.com/recipes/56226-pearl-couscous-chicken-salad-with-roasted-asparagus-and-herbs (may not work)