Roasted Mediterranean Vegetables with Couscous, Feta and Almonds

This roasted Mediterranean vegetable dish is all about letting simple ingredients shine. Grape tomatoes burst in the oven, releasing their sweet, concentrated juices, while asparagus roasts to tender perfection. Paired with fluffy Israeli couscous, briny feta cheese and crunchy sliced almonds, every bite is a delightful mix of textures and flavors.

It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights or a light weekend lunch. The combination of fresh herbs, garlic and a touch of butter creates a savory, satisfying dish that feels both wholesome and indulgent.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a medium pot of salted water to a boil for the couscous.
2. Trim the woody ends off the asparagus and cut into 2-inch pieces. Halve the grape tomatoes. Thinly slice the scallions, separating white and green parts. Mince the garlic. Strip the thyme leaves from the stems.
3. On a baking sheet, toss the asparagus, tomatoes, scallion whites and garlic with olive oil, salt and pepper. Spread in an even layer. Roast for 15-18 minutes, until tomatoes are burst and asparagus is tender.
4. Meanwhile, cook the Israeli couscous according to package directions, using the veggie stock concentrate in place of some salt. Drain if needed and fluff with a fork. Stir in the butter and half the thyme leaves.
5. In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside.
6. To serve, divide the couscous between plates. Top with the roasted vegetables, crumbled feta cheese, toasted almonds and remaining thyme leaves. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, regular couscous works too, but cooking times may vary. Israeli couscous is larger and chewier.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and cook the couscous in advance. Reheat and assemble just before serving.

What can I substitute for feta cheese?

Goat cheese or ricotta salata would work well as a substitute for feta.