Couscous salad with tomatoes

Ingredients:

• 1 and 1/4 cups vegetable broth
• 1 cup tomato couscous
• 220 g thin asparagus, cut into 2.5 cm pieces.
• 2 green onions, chopped
• 3 tablespoons Italian salad dressing, divided
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped fresh basil leaves

Preparation:

1. Preheat oven to 200°C. Lightly spray a baking sheet with olive oil cooking spray; set aside.
2. In a small saucepan, bring the broth to a boil. Add the couscous. Remove from heat and cover. Let sit for 5 minutes. Fluff with a fork; set aside.
3. Place the asparagus and green onions on the prepared baking sheet. Toss with 1 tablespoon of salad dressing. Bake in the preheated oven for 10–12 minutes.
4. In a large bowl, combine the cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to distribute the ingredients evenly. Serve warm or at room temperature.