INGREDIENTS
2 cups
vegetable broth
10 oz
couscous
8 oz
asparagus spears - one bundle
1/2 cup
kalamata olives
1/2 cup
roasted bell peppers
1 cup
baby spinach
3
scallions
1/2 tsp
garlic powder
1/2 tsp
dill weed
1/2 tsp
sea salt
1 dash
ground pepper
4 tbsp
lemon juice
4 tbsp
extra virgin olive oil