Roasted Asparagus-And-Hazelnut Couscous

• 1 pound fresh asparagus
• 1 tablespoon olive oil
• 1 (14.5-ounce) can fat-free roasted garlic-seasoned chicken broth
• 1 teaspoon dried Italian seasoning
• 1 cup couscous, uncooked
• 1/3 cup chopped hazelnuts or pecans, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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. Bake at 450u0b0 for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.
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. Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.
5. Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.

fresh asparagus, olive oil, garlic, italian seasoning, couscous, hazelnuts, salt, pepper

Taken from www.myrecipes.com/recipe/roasted-asparagus-and-hazelnut-couscous (may not work)