1. Prepare couscous according to package direction
2. Remove stiff ends of asparagus before steaming for 5 - 10 minutes. Dice when ready.
3. Dice and caramelize onion
4. Sauté pine nuts with oil in frying pan
5. Combine sun dried tomatoes, asparagus, caramelized onion, pine nuts and couscous in a large bowl. Drizzle with olive oil to taste.
6. Add blueberries last to avoid bleeding color and mix before serving.