Roasted Tomato and Asparagus Couscous with Feta and Almonds

This roasted vegetable couscous brings together the bright flavors of the Mediterranean in one easy dish. Juicy grape tomatoes burst in the oven, releasing their concentrated sweetness, while tender asparagus roasts to perfection alongside them. The fluffy Israeli couscous soaks up all the savory juices and a final sprinkle of briny feta cheese and crunchy sliced almonds adds texture and depth.

Perfect as a satisfying vegetarian main or a hearty side, this recipe is simple to prepare and packed with wholesome ingredients. The combination of roasted veggies, nutty couscous and creamy feta creates a balanced meal that’s both comforting and fresh. Serve it warm or at room temperature for a versatile dish that works for any occasion.

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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

6 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the grape tomatoes and asparagus with olive oil, salt and pepper. Spread in a single layer and roast for 15-20 minutes, until tomatoes are burst and asparagus is tender.
3. Meanwhile, in a medium saucepan, bring 1.5 cups of water to a boil. Add the veggie stock concentrate and stir to dissolve. Add the Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess liquid if needed.
4. In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside.
5. Fluff the cooked couscous with a fork. Stir in the butter, minced garlic and half of the sliced scallions.
6. Divide the couscous among serving plates. Top with the roasted vegetables, crumbled feta, toasted almonds and remaining scallions. Garnish with fresh thyme leaves. Serve warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust liquid accordingly.

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.

Can I add other vegetables?

Absolutely! Bell peppers, zucchini or red onion would work well. Just adjust roasting time as needed.