Mediterranean Tomato and Asparagus Bake

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.

Melt 1 TBSP butter in a medium pot over medium heat. Add couscous and remaining thyme. Cook, tossing, until grains are lightly toasted, about 1 minute.

Pour stock into pot with couscous. Reduce heat to low, cover, and cook until tender, about 10 minutes total.

Meanwhile, thinly slice scallions, keeping greens and whites separate. After couscous has cooked about 5 minutes, stir scallion whites into pot. Cover and continue cooking until couscous is done, about 5 minutes more.