Ingredients
1 1/4
cups vegetable or chicken broth, heated
1
pound asparagus, cut into 2-inch pieces
1
cup uncooked couscous
1
can (10 3/4 ounces) condensed cream of asparagus soup
2
medium carrots, shredded (1 1/2 cups)
1
tablespoon lemon juice
1
teaspoon fresh or 1/2 teaspoon dried dill weed
1/2
teaspoon salt
1
cup soft bread crumbs (about 1 1/2 slices bread)
2
tablespoons margarine or butter, melted
Preparation
Heat oven to 425°.
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.
Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.
