Couscous Alfredo

• 2 tbsp. pine nuts
• 2 tsp. olive oil
• 2 cloves garlic, minced
• 1-1/4 cup chicken broth
• 1 pkg. Near East Parmesan couscous
• 10 fresh asparagus spears, cut into 1-inch pieces
• 2 md. tomatoes, seeded and diced
• 1/4 cup black olives, sliced
• 2 tbsp. Parmesan (or Romano) cheese, freshly grated

1. Heat medium saucepan over medium heat.
2. Add pine nuts; shake pan frequently till nuts are lightly browned.
3. Remove from pan and set aside.
4. Heat olive oil in same pan over medium heat.
5. Add garlic.
6. Saute for 2 minutes.
7. Add broth and contents of spice sack.
8. Bring just to boil.
9. Stir in asparagus.
10. Reduce heat.
11. Cover and simmer 1 minute.
12. Stir in couscous.
13. Cover and remove from heat.
14. Let stand 5 minutes.
15. Fluff couscous lightly with fork.
16. Stir in reserved nuts, tomatoes, olives and cheese.

pine nuts, olive oil, garlic, chicken broth, parmesan couscous, tomatoes, black olives, parmesan

Taken from www.foodgeeks.com/recipes/2785 (may not work)