Tomato Couscous Salad

Name: Tomato Couscous Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: african
Ingredients: 1 1/4 cups vegetable broth; 1 cup tomato couscous; 1/2 pound thin asparagus spears, cut into 1-inch pieces; 2 scallions, sliced; 3 tablespoons Italian salad dressing, divided; 1 cup halved cherry tomatoes; 1/4 cup finely chopped fresh basil leaves

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

Ingredients

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1 1/4 cups vegetable broth

1 cup tomato couscous

1/2 pound thin asparagus spears, cut into 1-inch pieces

2 scallions, sliced

3 tablespoons Italian salad dressing, divided

1 cup halved cherry tomatoes

1/4 cup finely chopped fresh basil leaves

Directions

Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
Serve warm or at room temperature.