2 tablespoon pine nuts
2 teaspoon olive oil
2 cloves garlic, minced
1-1/4 cups chicken broth
1 pkg. Near East Parmesan couscous
10 fresh asparagus spears, cut into 1″ pieces
2 med. tomatoes, seeded & diced
1/4 cup black olives, sliced
2 tablespoon freshly grated Parmesan (or Romano) cheese
Heat medium saucepan over medium heat. Add pine nuts; shake pan frequently till nuts are lightly browned. Remove from pan and set aside. Heat olive oil in same pan over medium heat. Add garlic. Sauté 2 min. Add broth and contents of spice sack. Bring just to boil. Stir in asparagus. Reduce heat. Cover & simmer 1 min. Stir in couscous. Cover & remove from heat. Let stand 5 min. Fluff couscous lightly with fork. Stir in reserved nuts, tomatoes, olives and cheese.