Israeli Couscous with Asparagus

Ingredients

• 1.8 cups diagonally cut asparagus (1-inch) ( 8 ounces)
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons lightly cashews salted chopped
• 1.3 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 1 cup israeli couscous uncooked
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 0.3 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• sauce pan

Directions

1. Place water in a medium saucepan; bring water to a boil.
2. Add asparagus, and cook 2 minutes or just until crisp-tender; drain.
3. Place asparagus in ice water 1 minute; drain. Set aside.
4. Heat oil in a medium saucepan over medium-high heat.
5. Add onion and garlic; saut 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil.
6. Add couscous; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in asparagus, black pepper, red bell pepper, and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
7. Note: To substitute quick-cooking barley for Israeli couscous, use 1 cup barley and 2 cups broth. Cover and cook 10 to 12 minutes before adding remaining ingredients.