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.
The quantities provided above are averages only.
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 garlic. Trim and discard woody bottom ends from asparagus; cut crosswise into 3-inch pieces. Strip thyme leaves from stems; discard stems and roughly chop leaves. In a small pot, combine stock concentrates and 1 cup water (2 cups for 4 servings). 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, tossing halfway through, until asparagus is tender and tomatoes burst, 12-15 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium heat. Add scallion whites and cook, stirring, until fragrant, 1-2 minutes.
Add couscous and remaining thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.
Pour simmering stock into pot with couscous mixture. Reduce to a low simmer, cover, and cook until tender, 6-8 minutes. Drain any excess liquid from pot, if necessary.
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.
