Couscous Salad with Chickpeas & Aparagus
1 bunch of asparagus
1 can of chickpeas, drained and rinsed
1 bottle of Kraft Classic Herb salad dressing
1 ½ cups dry couscous
1 ¾ cups vegetable broth
1 tsp salt
1 tbsp oil
Bring the vegetable broth to a boil in a medium pot with the oil and the salt. Next, add the couscous. Take the pan off the heat, cover, and let the couscous steam for 5 minutes. Use a fork to fluff it up and break up the clumps.
Preheat the oven to 400°F. Cut the asparagus into bite size pieces, toss in oil and season with spices of your choice (options include garlic powder, salt, pepper, paprika, etc). Roast for roughly 15-20 minutes.
Once the couscous and asparagus have cooled, add in chickpeas and salad dressing (amount of dressing is to your liking).
Serve chilled and enjoy!
Tip: I like to eat this on top of some chopped up romaine lettuce, it adds the perfect amount of freshness and crunch!