Mediterranean Baked Veggies
with Couscous, Almonds, and Feta
We don’t mean to burst tomatoes’ bubble, but when you literally burst tomatoes in the oven, they become all the more delicious. And while we hate to imagine them straining, seizing, and shriveling under that sizzling heat, they come out on the other side with a flavor that’s concentrated and juicy. It allows them to hold their own against the assertive flavors in this dish, from briny feta cheese to grassy green asparagus.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
8 ounce
Asparagus
¼ ounce
Thyme
2 unit
Veggie Stock Concentrate
4 ounce
Grape Tomatoes
2 unit
Scallions
¾ cup
Israeli Couscous
(Contains Wheat)
1 ounce
Almonds
(Contains Tree Nuts)
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate garlic. Trim and discard woody bottoms from asparagus, then cut into 3-inch pieces. Strip thyme leaves from stems. Discard stems; roughly chop leaves. Combine stock concentrates and 1 cup water in a small pot and bring to a simmer over medium heat.
Toss garlic, asparagus, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack, tossing halfway through, until asparagus is tender and tomatoes burst, about 20 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a medium pot over medium heat. Add scallion whites and cook, stirring, until fragrant, 1-2 minutes.
Add couscous and remaining thyme to pot. Cook, stirring, until grains are lightly toasted, about 1 minute.
Pour simmering stock into pot with couscous. Reduce heat to low, cover, and simmer until tender, 8-10 minutes.
Fluff couscous with a fork; season with salt and pepper. Divide between plates, then top with roasted veggies. Sprinkle with almonds, feta, and scallion greens.
