Herby Asparagus and Tomato Bake
with Israeli Couscous, Thyme, and Feta
As they burst in the oven, tomatoes create their own flavorful sauce. Served on a bed of toothsome Israeli couscous, this dish tastes like a slow-cooked masterpiece. Only you’ll know how quick it was!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Almonds
(Contains Tree Nuts)
6 ounce
Asparagus
½ cup
Feta Cheese
(Contains Milk)
½ cup
Israeli Couscous
(Contains Wheat)
2 clove
Garlic
2 unit
Scallions
1 unit
Veggie Stock Concentrate
¼ ounce
Thyme
4 ounce
Grape Tomatoes
Not included in your delivery
unit
Salt
unit
Pepper
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 450 degrees. Mince or grate the garlic. Trim and discard the bottom inch from the asparagus, then cut into 3-inch pieces. Strip the thyme from the stems, then roughly chop the leaves. Bring the vegetable stock concentrate and ¾ cups water to a low simmer in a small pot.
In a large baking dish, toss together the garlic, asparagus, tomatoes, half the thyme, and a drizzle of olive oil. Season with salt and pepper and place in the oven for about 20 minutes, tossing halfway through cooking, until the tomatoes are burst and the asparagus are tender.
After the veggies are roasting for 10 minutes, heat 1 Tablespoon butter in a medium pot over medium heat. Add the couscous and remaining thyme and cook, stirring for 1 minute. Add the warm stock, then reduce the heat to low, cover, and cook for 10 minutes, until tender.
Meanwhile, thinly slice the scallions keeping the whites and greens separate. With 5 minutes to go on the couscous, stir the scallion whites into the couscous.
Finish and serve: Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates. Spoon the roasted veggies on top and garnish with the almonds, feta, and scallion greens. Enjoy!
