Roasted Mediterranean Veggies with Couscous, 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 earthy asparagus and fragrant garlic. In this dish, the roasted vegetables become the star, their bold flavors balanced by creamy, briny feta and a satisfying crunch from toasted almonds.

We serve these oven-burst veggies over a bed of Israeli couscous, which is toasted in butter with scallions and thyme before being simmered in a savory veggie stock. The result is a hearty, wholesome meal that comes together in about 30 minutes-perfect for a weeknight dinner that feels special.

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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 Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.75 cup ScallionsView 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 your oven to 450°F. Wash and dry all produce. Mince or grate the garlic. Trim the woody ends from the asparagus and cut the spears into 3-inch pieces. Strip the thyme leaves from the stems and roughly chop them. In a small pot, combine the veggie stock concentrates with 1 cup of water and bring to a simmer.
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 have burst, about 20 minutes, tossing halfway through.
3. While the veggies roast, thinly slice the scallions, keeping the white and green parts separate. 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. 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, 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 note that Israeli couscous is larger and has a chewier texture. If using regular couscous, reduce the simmering time to about 5 minutes and check for doneness.

What can I substitute for feta cheese?

You can use crumbled goat cheese or shredded Parmesan for a different but still delicious flavor. For a dairy-free option, omit the cheese or use a vegan feta alternative.

Can I add other vegetables?

Absolutely! Bell peppers, zucchini or red onion would be great additions. Just cut them into similar-sized pieces and adjust roasting time as needed.