• Cook the couscous according to package directions. (Note 1) Fluff with a fork and transfer to a mixing bowl. Set aside.

Asparagus

• Preheat the oven to 425℉.
• Trim the tough end off of the asparagus and discard. Cut the asparagus spears into pieces 2 inches long. Transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake for 8-10 minutes until the asparagus is slightly caramelized but still has some texture. Top with grated Parmesan and transfer the asparagus to the bowl with the couscous.

Leeks

• Meanwhile, clean the leeks. Trim off the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into ½-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
• In a large skillet, melt 2 tablespoons of butter and add the leeks. Season them with thyme, salt, and pepper. Saute over medium heat until softened, about 8-10 minutes. Transfer to the bowl with the couscous and asparagus.

Brown butter

• In the same skillet, add 4 tablespoons of butter. Melt over medium heat and stir until the butter turns golden brown and brown bits form on the bottom. This will take about 3-5 minutes.
• Pour the brown butter over the couscous and veggies. Toss to combine. Transfer to a serving bowl and garnish with grated Parmesan.