Mediterranean Baked Veggies
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Mediterranean Baked Veggies

Mediterranean Baked Veggies

with Couscous, Almonds & Feta

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.

Calorie Smart
Tree Nuts

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 clove


6 ounce


¼ ounce


2 unit

Veggie Stock Concentrate

4 ounce

Grape Tomatoes

2 unit


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


(Contains Milk)




Nutrition Values

/ per serving
Calories500 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber5 g
Protein15 g
Cholesterol40 mg
Sodium720 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.


Small pot
Baking Sheet
Medium Pot



• 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.

Roast Veggies

• 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.

Cook Scallion Whites

• 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.

Toast Couscous

• Add couscous and remaining chopped thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.

Simmer Couscous

• 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.

Finish & Serve

• 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.

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