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Mediterranean Tomato and Asparagus Bake

Mediterranean Tomato and Asparagus Bake

over Israeli Couscous

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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 other assertive flavors in this dish, from briny feta cheese to grassy green asparagus.

Tags:Veggie
Allergens:WheatTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

8 ounce

Asparagus

¼ ounce

Thyme

4 ounce

Grape Tomatoes

½ unit

Israeli Couscous

(ContainsWheat)

2 unit

Scallions

1 ounce

Almonds

(ContainsTree Nuts)

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1883 kJ
Calories450 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber9 g
Protein18 g
Cholesterol35 mg
Sodium510 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic. Trim and discard woody bottoms from asparagus, then cut into 3-inch pieces. Strip thyme leaves from stems. Discard stems; roughly chop leaves. Put stock concentrate and ¾ cup water in a small pot and bring to a simmer.

2

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.

3

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.

4

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

5

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.

6

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.