Mediterranean Baked Veggies
with Couscous, Almonds & Feta
- Wheat
- Tree Nuts
- Milk
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.
Ingredients
1 clove
Garlic
6 ounce
Asparagus
¼ ounce
Thyme
2 unit
Veggie Stock Concentrate
4 ounce
Grape Tomatoes
2 unit
Scallions
¾ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Sliced 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
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince garlic. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 3-inch-long pieces. Strip thyme leaves from stems; roughly chop leaves. • In a small pot, combine stock concentrates with 1 cup water (2 cups for 4 servings). Bring to a simmer over medium heat.
• Toss garlic, asparagus, tomatoes, and half the chopped 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, 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 minute.
• Add couscous and remaining chopped thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.
• Pour stock into pot with couscous mixture. Reduce to a low simmer, then 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 couscous between plates, then top with roasted veggies. Sprinkle with almonds, feta, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blend of roasted veggies, feta, and almonds; some found it needed more seasoning or sauce for depth 🍲.
- Ease of prep: Quick and simple to make, though a few had trouble cooking the couscous to the right texture.
- Suggestions: Consider adding a protein like chicken or chickpeas; toast the almonds for extra crunch.
- Portions: Several felt it was more of a side dish than a main course; many wanted more veggies relative to couscous.
- Leftovers: Some enjoyed it even more the next day, while others found it didn't keep well in the fridge.
