Roasted Tomato and Asparagus Couscous with Feta and Almonds

There’s something magical about roasting tomatoes until they burst. The heat concentrates their sweetness, turning them into little pockets of juicy flavor. Paired with tender asparagus, briny feta and nutty Israeli couscous, this dish is a celebration of simple, bold ingredients.

Ready in under 30 minutes, this recipe is perfect for busy weeknights or a light weekend lunch. The couscous is toasted in butter, then simmered in vegetable broth for extra depth. Top it all with crunchy almonds and fresh scallions for a satisfying crunch in every bite.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Wash and dry all produce. 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 vegetable stock concentrate with ¾ cup water and bring to a simmer.
2. On a baking sheet, toss the garlic, asparagus, grape tomatoes, half of the chopped thyme and a drizzle of olive oil. Season with salt and pepper. Roast in the oven until the asparagus is tender and the tomatoes have burst, about 20 minutes, tossing halfway through.
3. While the vegetables roast, melt the butter in a medium pot over medium heat. Add the Israeli couscous and the remaining thyme. Cook, stirring frequently, until the couscous is lightly toasted, about 1 minute.
4. Pour the simmering stock into the pot with the couscous. Reduce the heat to low, cover and cook until the couscous is tender, about 10 minutes total.
5. After the couscous has cooked for about 5 minutes, stir in the sliced scallion whites. Cover and continue cooking until the couscous is done, about 5 more minutes.
6. Fluff the cooked couscous with a fork and season with salt and pepper to taste. Divide the couscous between plates. Top with the roasted vegetables, then sprinkle with almonds, crumbled feta and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier. If using regular couscous, follow the package instructions and reduce the cooking time.

Can I make this dish ahead of time?

This dish is best served fresh, but you can roast the vegetables and cook the couscous separately. Reheat gently and assemble just before serving.

What can I substitute for feta cheese?

Goat cheese or ricotta salata would work well as substitutes for a similar salty, creamy flavor.