HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Baked Veggies
Mediterranean Baked Veggies

Mediterranean Baked Veggies

with Couscous, Almonds, and Feta

Read more

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:WheatTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


8 ounce


¼ ounce


2 unit

Organic Veggie Stock

4 ounce

Grape Tomatoes

2 unit


¾ cup

Israeli Couscous


1 ounce


(ContainsTree Nuts)

½ cup

Feta Cheese


Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


Add couscous and remaining thyme to pot with scallion whites and garlic. Cook, tossing, 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 cheese, and scallion greens.