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

Instructions

1. Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
2. 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.
3. Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
4. In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
5. Serve warm or at room temperature.