Mediterranean Roasted Vegetables with Couscous, Almonds and Feta

Roasting tomatoes until they burst concentrates their sweetness and creates a rich, jammy texture that pairs beautifully with tender asparagus and aromatic thyme. This Mediterranean-inspired dish brings together bright, bold flavors with minimal effort.

Fluffy Israeli couscous serves as the perfect base, soaking up the savory juices from the roasted vegetables. A sprinkle of crunchy almonds and creamy feta cheese adds contrasting textures and a salty finish that makes every bite satisfying.

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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 Organic Veggie StockView 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. Mince or grate the garlic. Trim and discard the woody ends from the asparagus, then 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 water and bring to a simmer.
2. On a baking sheet, toss the garlic, asparagus, grape tomatoes, half the 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. 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, about 1-2 minutes.
4. Add the Israeli couscous and remaining thyme to the pot. 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 among 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 the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions.

Can I substitute the almonds?

Absolutely. Pine nuts, walnuts or even pumpkin seeds would work well in place of almonds.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the couscous may absorb moisture, so add a splash of water if needed.