Wash all produce. Preheat oven to 450 degrees. Mince garlic. Cut asparagus into roughly 3 inch pieces. Put vegetable broth in pot and bring to boil.
Apply olive oil onto baking sheet and toss in asparagus, tomato, garlic, and half of the thyme. Season to taste and addHanley's Sensation Salad Dressing.Roast in oven for 20 minutes, or until tomatoes burst and asparagus is tender, tossing halfway through.
Melt 1 tbsp butter in a medium sized pot over medium heat. Add sliced green onion and cook for 1-2 minutes. Add couscous and thyme, cooking for 1 minute to lightly toast grains. Add simmering vegetable broth into the pot. Reduce to low heat, cover, and let simmer for 8-10 minutes.