Israeli Couscous With Asparagus

My newfound dish...Couscous! From everydayhealth.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  cups water
• 1 3⁄4 cups asparagus, diagonally cut into 1 inch slices
• 1  teaspoon olive oil
• 1⁄2 cup onion, chopped
• 2  garlic cloves, minced
• 1 1⁄4 cups chicken broth, fat and salt-free
• 1⁄2 teaspoon salt
• 1  cup couscous, such as Israeli couscous
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup red bell pepper, chopped
• 2  tablespoons cashew nuts, chopped and lightly salted

Directions

1. To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
2. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
3. Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.