Roasted Mediterranean Vegetables with Couscous, Almonds and Feta

There’s something magical about roasting tomatoes until they burst, releasing their concentrated, juicy sweetness. In this dish, we pair those caramelized gems with tender asparagus, toasted Israeli couscous and a briny kick of feta cheese. The result is a colorful, satisfying meal that comes together in under 30 minutes.

Toasted almonds add a delightful crunch, while fresh thyme and scallions bring bright, herbaceous notes. Whether you’re looking for a quick weeknight dinner or a show-stopping side, this recipe is sure to impress.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle position. 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 stock concentrates with 1 cup of water and bring to a simmer.
2. On a baking sheet, toss the garlic, asparagus, tomatoes, half the thyme and a drizzle of olive oil. Season with salt and pepper. Roast until the asparagus is tender and the tomatoes burst, about 20 minutes, tossing halfway through.
3. Thinly slice the scallions, separating the white and green parts. In a medium pot over medium heat, melt the butter. Add the scallion whites and cook until fragrant, 1-2 minutes.
4. Add the couscous and remaining thyme to the pot with the scallion whites. Cook, stirring, until the grains are lightly toasted, about 1 minute.
5. Pour the simmering stock into the pot with the couscous. Reduce heat to low, cover and simmer until the couscous is tender, 8-10 minutes.
6. Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates, top with the roasted vegetables and sprinkle with almonds, feta cheese and scallion greens.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous typically steams in about 5 minutes. Adjust accordingly.

Can I make this dish vegan?

Absolutely. Omit the feta cheese and use a plant-based butter or extra olive oil. The dish will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.