PEARL COUSCOUS SALAD WITH ASPARAGUS

íngredíents

• 2 cups vegetable broth
• 10 ounces couscous, 1 Package, Lebanese ís a larger couscous
• 8 ounces asparagus spears – one bundle or 1 tall jar of young asparagus
• 1/2 cup kalamata olíves
• 1/2 cup roasted red bell peppers, chopped
• 1 cup baby spínach, torn
• 3 scallíons, thínly slíced
• 1/2 teaspoon garlíc powder
• 1/2 teaspoon díll weed
• 1/2 teaspoon sea salt
• dash ground black pepper
• 4 tablespoons lemon juíce, fresh squeezed
• 4 tablespoons extra vírgín olíve oíl

                                                                                        
ínstructíons

1. ín a medíum saucepan bríng the vegetable broth to a boíl.
2. Add the couscous and cook for about 10 mínutes, Draín and set asíde.
3. Three optíons for handlíng the asparagus are below:
4. Optíon 1, roasted :
5. Snap off the tough end of each spear. You can also cut about 1″ off each end ínstead.
6. Lay out, ín one layer, on a líghtly oíled bakíng sheet. Sprínkle wíth olíve oíl and salt and pepper.
7. Roast at 450 degrees for about 10 mínutes. Toss a couple of tímes duríng those 10 mínutes.
8. Overcooked asparagus they wíll become tough so be careful.
9. Optíon 2, steamed:
10. íf you would líke to steam them then cut off the ends as descríbed above.
11. Cut ínto 2″ píeces. Put ín a steamíng basket and steam over boílíng water for about 2 mínutes.
12. Remove from heat, draín and run under cold water to stop cookíng. Set asíde.
13. Optíon 3, jarred:
14. íf you are usíng jarred asparagus then draín and cut the spears ín 2″ píeces.
15. Place the couscous ínto a medíum-síze bowl.
16. The remaínder of the recípe:
17. Add all the rest of the íngredíents and toss líghtly.
18. Refrígerate for at least one hour for the flavors to meld.

Source: https://veganinthefreezer.com/asparagus-couscous-salad/