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Mediterranean Baked Veggies

Mediterranean Baked Veggies

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:WheatTree NutsMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


8 ounce


¼ ounce


2 unit

Veggie Stock Concentrate

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





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate60 g
Sugar6 g
Dietary Fiber7 g
Protein16 g
Cholesterol40 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
Medium Pot
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Mince or grate garlic. Trim and discard woody bottoms from asparagus, then cut into 3-inch pieces. Halve tomatoes. 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 burst, about 20 minutes, tossing halfway through.


Trim and thinly slice scallions, separating whites from greens. 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. 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.