Ingredients
2 tbsp. | pine nuts | 2 tsp. | olive oil | 2 cloves | garlic, minced | 1-1/4 cup | chicken broth | 1 pkg. | Near East Parmesan couscous | 10 | fresh asparagus spears, cut into 1-inch pieces | 2 | md. tomatoes, seeded and diced | 1/4 cup | black olives, sliced | 2 tbsp. | Parmesan (or Romano) cheese, freshly grated |
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Instructions
Heat medium saucepan over medium heat. Add pine nuts; shake pan frequently till nuts are lightly browned. Remove from pan and set aside.
Heat olive oil in same pan over medium heat. Add garlic. Sauté for 2 minutes. Add broth and contents of spice sack. Bring just to boil. Stir in asparagus. Reduce heat. Cover and simmer 1 minute. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
Fluff couscous lightly with fork. Stir in reserved nuts, tomatoes, olives and cheese.
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