Mediterranean Baked Veggies
with Couscous, Almonds & Feta
- Milk
- Wheat
- Tree Nuts
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
2 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Thyme
6 ounce
Asparagus
1 clove
Garlic
4 ounce
Grape Tomatoes
2 unit
Scallions
¾ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
Reviews from our home cooks
This recipe was a surprise hit! I initially got some push back from my family as this dish is meatless but I am trying to prepare more veggies and grains. The feta, couscous and sliced almonds was a great combination. My husband raved over this dish!
This was great! The tang of the roasted tomatoes, matched up with the creaminess of the feta and crunch of toasted almonds made it an awesome match-up with the couscous. Roasted the asparagus a little too long.
This was a delicious dish with some surprises. I had never had Couscous before and it is really good. Froze some of it. The tomatoes did burst but were good and asparagus too. Feta and almonds were nice addition.
Loved this! It's something I would have never in a million years come up with myself. My only suggestion is to cook the couscous a few min longer than directed, unless you like it al dente. I never knew I liked roasted veggies and feta!
This is a delicious meal - I loved the idea of toasting the Couscous! It really added a lot of flavor. The fresh Thyme is a winner with this veggie combo.
We added zucchini, mushrooms, and more tomatoes to the recipe; was skeptical it would be boring but the feta & almonds really tie it all together
Excellent combination of ingredients. So easy to make and everyone loved the couscous that tasted like pasta. You can cook this with so many other veggies. We added mushrooms. Yummy!
LOVED the couscous, feta and almond combination. The asparagus was great on the side and I'm not a fan of tomatoes, but if I were, it would have been in there. While I'm not vegetarian, I would think that veggies would want more to this dish. It kinda seems like a hearty side, instead of a meal.
Very tasty, loved the couscous. Could have used instruction to trim off the bottom of the asparagus, some parts came out rather tough. Also the feta was a bit of an odd flavor / texture profile here. Almonds were great.
Good flavor. Could use a little lemon zest in the couscous and the water it called for to cook the couscous was too little so that caused some issues. Again, as a vegetarian meal it did not have enough substance, I recommend adding in another green veggie, like zucchini or a bed of arugula or even just MORE asparagus.
