Asparagus & White Bean Cous Cous

Directions

1. 1
   Preheat toaster oven to 425 F and SRPAY your roasting pan.Wash and dry asparagus, remove ends (to know where to chop, pull back an few asparagus ends until they snap, the general point where the stalks snap is where you should chop the ends off at).Chop asparagus into thirds and place on covered roasting pan.Quarter lemon half and slice into 1/4 inch triangles.
2. 2
   Spread lemon slices over asparagus.
3. 3
   Drizzle oil over asparagus and lemons, sprinkle with salt and pepper. Toss everything on pan to make sure the asparagus and lemon are well coated.Roast in toaster oven at 425 F for 12 to 14 minutes stirring every 4 or 5 minutes to allow for even roasting. Asparagus is done when the tips are gently browned and the stalks are tender yet still a bit firm.While the asparagus is cooking, boil cup water in a small sauce pan. Once it boils, remove pan from heat, stir in couscous and cover.
4. 4
   Let sit covered for 5 minutes and then fluff finished couscous with a fork.In a large bowl stir together couscous and beans, add pepper if desired. Gently stir in roasted asparagus and lemon, make sure to include any juices or oil in the bottom of the pan.