• In a medium saucepan bring the vegetable broth to a boil.
• Add the couscous and cook for about 10 minutes, Drain and set aside.
  

Three options for handling the asparagus are below:

Option 1, roasted :

• Snap off the tough end of each spear. You can also cut about 1" off each end instead.
• Lay out, in one layer, on a lightly oiled baking sheet. Sprinkle with olive oil and salt and pepper.
• Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.
• Overcooked asparagus they will become tough so be careful.

Option 2, steamed:

• If you would like to steam them then cut off the ends as described above.
• Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.
• Remove from heat, drain and run under cold water to stop cooking. Set aside.

Option 3, jarred:

• If you are using jarred asparagus then drain and cut the spears in 2" pieces.
• Place the couscous into a medium-size bowl.

The remainder of the recipe:

• Add all the rest of the ingredients and toss lightly.
• Refrigerate for at least one hour for the flavors to meld.