Mediterranean Baked Veggies

Name: Mediterranean Baked Veggies with Couscous, Almonds, and Feta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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; 1 ounce Almonds; ½ cup Feta Cheese; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Couscous, Almonds, and Feta

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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:

Gluten

•Tree Nuts

•Milk

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

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

1 ounce

Almonds

½ cup

Feta Cheese

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

Salt

Pepper

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

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.