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Herby Asparagus and Tomato Bake
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Herby Asparagus and Tomato Bake

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!

Tags:
Veggie
Allergens:
Tree Nuts
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories412 kcal
Energy (kJ)1724 kJ
Fat21 g
Saturated Fat8 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber8 g
Protein17 g
Sodium506 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Baking Dish

Instructions

Prep the ingredients
1

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.

Roast the veggies
2

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.

Cook the couscous
3

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.

Add the scallion whites
4

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.

5

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!

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