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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Sliced Almonds(ContainsTree Nuts)
• 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.