Tomato Couscous Salad

Ingredients

• 0.5 pound asparagus spears cut into 1-inch pieces thin
• 1 cup cherry tomatoes halved
• 0.3 cup basil leaves fresh finely chopped
• 3 tablespoons salad dressing italian divided
• 2  scallions sliced
• 1 cup tomato couscous 
• 1.3 cups vegetable broth 

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

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.
3. Remove from heat and cover.
4. Let stand 5 minutes. Fluff with fork; set aside.
5. Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
6. In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
7. Serve warm or at room temperature.