Burst Tomato and Asparagus Couscous with Feta and Almonds

There’s something magical about roasting tomatoes until they burst. The heat concentrates their sweetness and creates a juicy, almost jammy texture that pairs perfectly with tender asparagus and briny feta cheese. This Mediterranean-inspired dish brings together simple ingredients for a satisfying meal that’s both colorful and comforting.

Fluffy Israeli couscous forms the base, absorbing the savory notes from the roasted veggies and a hint of thyme. Toasted almonds add a pleasant crunch, while scallions provide a fresh finish. Ready in about 30 minutes, this recipe is perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

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

0.5 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 oven to 450°F (230°C) and position rack in the middle. Mince the garlic. Trim the woody ends off the asparagus and cut stalks into 3-inch pieces. Strip the thyme leaves from stems and roughly chop. In a small pot, combine the veggie stock concentrates with 1 cup water (2 cups for 4 servings) and bring to a simmer over medium heat.
2. On a baking sheet, toss the garlic, asparagus, tomatoes and half the thyme with a drizzle of olive oil, salt and pepper. Roast for 12-15 minutes, tossing halfway, until asparagus is tender and tomatoes start to burst.
3. Meanwhile, trim and thinly slice the scallions, separating white and green parts. In a medium pot, melt the butter over medium heat. Add the scallion whites and cook, stirring, until fragrant, about 1 minute.
4. Add the Israeli couscous and remaining thyme to the pot. Cook, stirring, until the couscous is lightly toasted, 1-2 minutes.
5. Pour the simmering stock into the pot with the couscous. Reduce heat to low, cover and simmer until the couscous is tender, 6-8 minutes. Drain any excess liquid if needed.
6. Fluff the 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 cooking times will differ. Regular couscous cooks in about 5 minutes and doesn’t need toasting. Adjust liquid and time accordingly.

Can I make this dish ahead of time?

It’s best served fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently in the microwave or oven.

Is this recipe gluten-free?

No, because couscous is made from wheat. For a gluten-free version, use quinoa or rice.