Roasted Asparagus and Tomatoes with Herbed Couscous

You may have noticed that my little corner of the internet has been heavy on meatless dishes lately. Veggies rule in our house – at least until Good Friday. I have to admit I’m getting into finding new ways to fix vegetables, grains, and beans without any meat to add flavor. Don’t get me wrong, I love a good ribeye steak or a piece of fried chicken but eating lighter feels pretty good.

Asparagus is one of our “go-to” vegetables. It’s great for nights when I’m short on time and it doesn’t take much to make it taste good. The real star of this meal is the Israeli couscous. A handful of fresh herbs with some lemon zest gives the couscous a delicious bright flavor. I estimated the amount of parsley in this because I literally torn off a handful and dropped it in the food processor. Feel free to use more or less according to your tastes. Unless you really like lemon, be mindful of the amount of zest you use. Lemon can brighten a dish but it can also take over if you aren’t careful. I used vegetable broth with salt but if you use low sodium or no sodium broth, add a little salt so it won’t be bland.

       Print This Recipe