Bring 2 cups of water to a boil in a medium saucepan.

Add 1 3/4 cups of diagonally cut asparagus and cook for 2 minutes, until crisp-tender.

Drain the asparagus and immediately place in ice water for 1 minute to stop cooking.

Drain the asparagus again and set aside.

Heat 1 teaspoon of olive oil in the same saucepan over medium-high heat.

Add 1/2 cup of chopped onion and 2 minced garlic cloves and saute for 3-4 minutes, until tender.

Stir in 1 1/4 cups of fat-free, less-sodium chicken broth and 1/2 teaspoon of salt, and bring to a boil.

Add 1 cup of uncooked Israeli couscous and return to a boil.

Cover the saucepan, reduce heat to low, and cook for 5 minutes.

Stir in the blanched asparagus, 1/2 teaspoon of freshly ground black pepper, 1/4 cup of chopped red bell pepper, and 2 tablespoons of chopped cashews.

Cook for an additional 3-5 minutes, or until all liquid is absorbed.