Roasted Asparagus-and-Hazelnut Couscous
You can never have too many side dish recipes, so give Roasted Asparagus-and-Hazelnut Couscous a try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 191 calories, 7g of protein, and 7g of fat each. If you have salt, roasted garlic-seasoned chicken broth, hazelnuts, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Bake at 450 for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.
Bring broth and Italian seasoning to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes.
Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.
Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.