Notes: Supper tonight. We both thought this was pretty good. I’m sure we’ll eat it again. Nova wasn’t fond of the dried apricots in it.

Ingredients:
1¾ cups vegetable stock or water
2 cups whole wheat couscous
4–6 tablespoons molasses
6–8 dried apricots, diced
½ cup pecans, chopped
4 medium tomatoes
Cracked pepper to taste
Balsamic vinegar
16 ounces asparagus
Tabasco sauce (optional)

Directions:
For Making Couscous:
Bring the vegetable stock to a boil. Turn off heat, and stir in the couscous. Cover and let sit for 10 minutes. Meanwhile, heat up the molasses in a separate saucepan. Add the apricots, pecans, and molasses to the couscous. Fluff gently with a fork.
For Broiling Tomatoes:
Preheat oven to 450º. Cut the core from the tomatoes and place them upright in a casserole dish. Season with pepper. Drizzle balsamic vinegar into the core. Bake for 20 minutes or until skins are peeling away and tomatoes are softening.
For Pan Searing Asparagus:
Trim woody ends from asparagus. Place in a skillet on high heat and season with pepper. Cook for 4–6 minutes or until shoots begin to brown slightly.

Source: Unknown.