Burst Tomato and Asparagus Couscous with Feta and Almonds

There’s something magical about oven-burst tomatoes. As they roast, they soften and concentrate into sweet, tangy pockets of flavor that pair beautifully with tender asparagus and salty feta. This dish brings together the best of Mediterranean-inspired ingredients-fluffy Israeli couscous, crunchy almonds and fresh herbs-for a satisfying meal that comes together on a single sheet pan.

Perfect for busy weeknights, this recipe requires minimal prep and delivers maximum flavor. The couscous cooks while the vegetables roast, so everything is ready at the same time. Top it all with crumbled feta and sliced scallions for a finishing touch that’s as pretty as it is delicious.

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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

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in middle. Wash and dry all produce. Mince or grate garlic. Trim woody ends from asparagus and cut into 3-inch pieces. Strip thyme leaves from stems and roughly chop. In a small pot, combine stock concentrates with 1 cup water and bring to a simmer.
2. On a baking sheet, toss garlic, asparagus, tomatoes, half the thyme and a drizzle of olive oil. Season with salt and pepper. Roast until asparagus is tender and tomatoes burst, about 20 minutes, tossing halfway through.
3. Meanwhile, thinly slice scallions, separating white and green parts. In a medium pot over medium heat, melt 1 tablespoon butter. Add scallion whites and cook until fragrant, 1-2 minutes.
4. Add couscous and remaining thyme to the pot. Cook, stirring, until grains are lightly toasted, about 1 minute.
5. Pour the simmering stock into the pot with couscous. Reduce heat to low, cover and simmer until couscous is tender, 8-10 minutes.
6. Fluff couscous with a fork and season with salt and pepper. Divide among plates, top with 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 takes about 8-10 minutes to cook, while regular couscous steams in about 5 minutes. Adjust liquid and time accordingly.

Can I make this recipe vegan?

Yes, simply omit the feta cheese and use a plant-based butter or olive oil instead of butter. The dish will still be delicious.

What can I substitute for asparagus?

Green beans or broccoli florets work well as substitutes. Adjust roasting time as needed.