Roasted Tomato, Asparagus and Feta Couscous with Toasted Almonds

There’s something magical about roasting tomatoes until they burst. The heat concentrates their sweetness and creates a rich, jammy texture that pairs beautifully with briny feta and fresh asparagus. This dish brings together simple ingredients for a satisfying, vegetable-forward meal that’s as colorful as it is delicious.

Israeli couscous, also known as pearl couscous, provides a chewy base that soaks up all the savory juices from the roasted vegetables and stock. Toasted sliced almonds add a delightful crunch, while fresh thyme and scallions lend aromatic notes. It’s a complete one-pan dinner that comes together quickly-perfect for busy weeknights.

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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

8 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 from the asparagus and cut into 2-inch pieces. Halve the grape tomatoes. Thinly slice the scallions, separating white and green parts. Mince the garlic. Pick the thyme leaves from the stems.
3. Toss the asparagus, tomatoes and white parts of scallions on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes, until the tomatoes burst and asparagus is tender.
4. Meanwhile, cook the Israeli couscous in the boiling water according to package directions (about 8-10 minutes) until al dente. Drain and return to the pot.
5. In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside.
6. Dissolve the veggie stock concentrate in 1/4 cup hot water. Stir the stock, minced garlic and half the thyme leaves into the cooked couscous. Season with salt and pepper to taste.
7. To serve, spoon the couscous onto plates or a platter. Top with the roasted vegetables, crumbled feta cheese, toasted almonds and remaining thyme leaves. Garnish with the green parts of scallions.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but note that regular couscous cooks much faster and has a finer texture. Adjust cooking time accordingly and fluff with a fork before serving.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh.

Is this dish vegan?

No, it contains feta cheese. To make it vegan, omit the feta or use a plant-based alternative and ensure the stock concentrate is vegan-friendly.