Roasted 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, intense flavor that pairs beautifully with tender asparagus and salty feta cheese. This dish brings together the best of Mediterranean-inspired ingredients in a simple, satisfying meal.

Fluffy Israeli couscous serves as the perfect base, soaking up all the savory juices from the roasted vegetables. Toasted almonds add a delightful crunch, while fresh thyme and scallions provide aromatic depth. It’s a quick, wholesome dinner that feels special enough for company but easy enough for any weeknight.

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

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 tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the middle. Mince or grate the garlic. Trim the woody ends from the asparagus and 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 of water and bring to a simmer over medium heat.
2. On a baking sheet, toss the garlic, asparagus, grape tomatoes, and half of the chopped thyme with a drizzle of olive oil, salt, and pepper. Roast on the middle rack for about 20 minutes, tossing halfway through, until the asparagus is tender and the tomatoes have burst.
3. Meanwhile, trim and thinly slice the scallions, separating the white parts from the green tops. In a medium pot over medium heat, melt the butter. Add the scallion whites and cook, stirring, until fragrant, about 1-2 minutes.
4. Add the Israeli couscous and the 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 the 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 the couscous between plates, then top with the roasted vegetables. Sprinkle with almonds, crumbled feta cheese, and scallion greens.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Medium pot

Cuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonSENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on Amazon

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

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

Can I make this dish ahead of time?

The roasted vegetables and couscous can be prepared in advance and stored separately in the fridge. Reheat gently and assemble just before serving.

What can I substitute for the almonds?

Pine nuts, walnuts, or pumpkin seeds would work well for a similar crunch.