Roasted Tomato and Asparagus Couscous with Feta and Almonds

There’s something magical about roasting tomatoes until they burst. The heat concentrates their sweetness and creates a juicy, almost saucy texture that pairs beautifully with tender asparagus and savory garlic. In this dish, those oven-roasted veggies become the star topping for fluffy Israeli couscous.

Finished with briny feta cheese, crunchy almonds, and fresh scallions, every bite offers a delightful mix of flavors and textures. It’s a simple, wholesome meal that comes together on a single sheet pan—perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and position a rack in the middle. Wash and dry all produce. Mince or grate the garlic. Trim the woody ends from the asparagus and cut into 3-inch pieces. Strip the thyme leaves from the stems and roughly chop. In a small pot, combine the veggie stock concentrates with 1 cup of water and bring to a simmer over medium heat.
2. On a baking sheet, toss the garlic, asparagus, grape tomatoes, half of the chopped thyme, and a drizzle of olive oil. Season with salt and pepper. Roast until the asparagus is tender and the tomatoes begin to burst, about 20 minutes, tossing halfway through.
3. While the vegetables roast, thinly slice the scallions, separating the white parts from the green tops. In a medium pot, melt the butter over medium heat. Add the scallion whites and cook until fragrant, 1–2 minutes.
4. Add the Israeli couscous and the remaining thyme to the pot with the scallion whites. Cook, stirring, until the couscous is lightly toasted, about 1 minute.
5. Pour the simmering stock into the pot with the couscous. Reduce the heat to low, cover, and simmer until the couscous is tender, 8–10 minutes.
6. Fluff the cooked couscous with a fork and season with salt and pepper. Divide the couscous between plates, then top with the roasted vegetables. Sprinkle with almonds, crumbled feta cheese, and the reserved scallion greens.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time will be shorter. Regular couscous typically needs only 5 minutes of steaming after adding hot liquid, so adjust accordingly.

What can I use instead of feta cheese?

Goat cheese or shredded Parmesan would work well as substitutes for the salty, tangy flavor of feta.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.