Step 1

In a medium saucepan bring the vegetable broth to a boil.

Step 2

Add the couscous and cook for about 10 minutes, Drain and set aside.

Step 3

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Step 4

Lay out, in one layer, on a lightly oiled baking sheet. Sprinkle with olive oil and salt and pepper.

Step 5

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

Step 6

Overcooked asparagus they will become tough so be careful.

Step 7

If you would like to steam them then cut off the ends as described above.

Step 8

Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.

Step 9

Remove from heat, drain and run under cold water to stop cooking. Set aside.

Step 10

If you are using jarred asparagus then drain and cut the spears in 2" pieces.

Step 11

Place the couscous into a medium-size bowl.

Step 12

Add all the rest of the ingredients and toss lightly.

Step 13

Refrigerate for at least one hour for the flavors to meld.