Fresh spring herbs like chives and mint make the perfect accompaniments to sweet asparagus and fluffy couscous in this tasty side dish.
1 lb asparagus
1 tbsp olive oil
1 (10 oz) box couscous
1/4 cup roasted, salted cashews
1/4 cup fresh mint
2 tbsp minced chives
3 tbsp red wine vinegar
2 oz feta
Preheat oven to 425°F. Trim the asparagus and place on a large rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Toss until well coated. Roast 15–18 min., until stems are tender.
Meanwhile, cook the couscous according to package directions. Chop the cashews. Finely chop the mint and stir into cooked couscous, along with the chives and vinegar. Season with salt and pepper to taste. Transfer couscous to a large serving platter.
3 Arrange asparagus on couscous. Crumble the feta on top. Garnish with the cashews.