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Baked Asparagus and Couscous

  • 6servings
  • 40minutes
  • 270calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups vegetable or chicken broth, heated

  2. 1 pound asparagus, cut into 2-inch pieces

  3. 1 cup uncooked couscous

  4. 1 can (10 3/4 ounces) condensed cream of asparagus soup

  5. 2 medium carrots, shredded (1 1/2 cups)

  6. 1 tablespoon lemon juice

  7. 1 teaspoon fresh or 1/2 teaspoon dried dill weed

  8. 1/2 teaspoon salt

  9. 1 cup soft bread crumbs (about 1 1/2 slices bread)

  10. 2 tablespoons margarine or butter, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 425º.

  2. Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.

  3. Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

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