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Mediterranean Baked Veggies
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Mediterranean Baked Veggies

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.

Allergens:
Wheat
Tree Nuts
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

8 ounce

Asparagus

¼ ounce

Thyme

2 unit

Organic Veggie Stock

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

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Nutrition Values

/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate63 g
Sugar5 g
Dietary Fiber10 g
Protein21 g
Cholesterol35 mg
Sodium690 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

Small pot
Baking Sheet
Pot

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat oven to 450 degrees. 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. Put stock concentrates and 1 cup water in a small pot and bring to a simmer.

Roast Veggies
2

Toss garlic, asparagus, tomatoes, half the thyme, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until asparagus is tender and tomatoes have burst, about 20 minutes, tossing halfway through.

Cook Aromatics
3

Thinly slice scallions, keeping greens and whites separate. Melt 1 TBSP butter* in a medium pot over medium heat. Add scallion whites and cook, tossing, until fragrant, 1-2 minutes.

Toast Couscous
4

Add couscous and remaining thyme to pot with scallion whites and garlic. Cook, tossing, until grains are lightly toasted, about 1 minute.

Simmer Couscous
5

Pour simmering stock into pot with couscous. Reduce heat to low, cover, and simmer until tender, 8-10 minutes.**

Finish and Serve
6

Fluff couscous with a fork. Season with salt and pepper. Divide between plates, then top with roasted veggies. Sprinkle with almonds, feta cheese, and scallion greens.