Fiona's Couscous, Asparagus and Pesto Salad

I had this at Fiona's barbecue and had to try it. With only the vaguest recipe, I decided to try it out and it was really good. I usually find couscous bland but with this combination it's anything but. It's also a good way to make sure there is no leftover steamed asparagus being overlooked in the frig. Basil is also very healthy and you can't eat too much of it.

This salad should be prepared one day ahead --- it needs time for the flavours to blend.

Couscous, Roasted Asparagus and Pesto Salad

Ingredients:
1 large bunch asparagus
olive oil
salt and pepper
1 cup wholewheat couscous
1 cup boiling water
juice of one lemon

Instructions:
Break off the tough ends off the asparagus and discard (they will break at the right place if you hold both ends and snap).
Put them on a baking sheet lined with foil.
Toss with oil and salt and pepper.
Spread out in one layer.
Roast at 450 degrees F. for about 5 minutes or until tender.
Remove from oven, let cool enough to handle, and chop into 1 inch pieces.
While the asparagus is roasting, prepare the pesto (see recipe below).
While the asparagus is cooling, prepare the couscous.
Put the couscous in a large bowl. Add the boiling water. Cover and let stand one minute.
Add the pesto, chopped asparagus and lemon juice to the couscous and stir well.

Pesto
Ingredients:

2 cups (packed) fresh basil
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
2/3 cup extra virgin olive oil
1/2 cup shredded Parmesan cheese

Instructions:
Toast the pine nuts in a dry frying pan on low heat, stirring frequently until they are golden brown.
Blend (pulse) the basil, garlic, pine nuts, salt and pepper in a food processor. (A blender will not work Giada.)
Run the processer and slowly add the oil through the built-in funnel until the pesto is smooth and thick.
Transfer to a small bowl and add the cheese.
Add more salt and pepper to taste.

Notes for pesto: Lasts two days in the frig.
To use on pasta, add pasta liquid to the drained pasta to encourage the pesto to stick.