Mediterranean Tomato and Asparagus Bake

🥘 Ingredients

• Israeli couscous
  1 unit
• almonds
  2 oz
• asparagus
  1 lb
• butter
  2 tbsp
• feta cheese
  1 c
• garlic
  4 clove
• grape tomatoes
  8 oz
• olive oil
  2 tsp
• pepper
• salt
• scallions
  4 unit
• thyme
  ½ oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• medium pot

1. 

   1

    Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic . Trim and discard woody bottoms from asparagus , then cut into 3-inch pieces. Strip thyme leaves from stems. Discard stems; roughly chop leaves. Put veggie stock concentrate and ¾ cup water in a small pot and bring to a simmer.

   garlic: 4 clove, asparagus: 1 lb, thyme: ½ oz, veggie stock concentrate: 2 unit
2. 

   2

    Toss garlic, asparagus, grape tomatoes , half the thyme, and a drizzle of olive oil on a baking sheet . Season with salt and pepper . Roast in oven until asparagus is tender and tomatoes have burst, about ⏱️ 20 minutes , tossing halfway through.

   grape tomatoes: 8 oz, olive oil: 2 tsp, salt, pepper
3. 

   3

    Melt 1 TBSP butter in a medium pot over medium heat. Add Israeli couscous and remaining thyme. Cook, tossing, until grains are lightly toasted, about ⏱️ 1 minute .

   butter: 2 tbsp, Israeli couscous: 1 unit
4. 

   4

    Pour stock into pot with couscous. Reduce heat to low, cover, and cook until tender, about ⏱️ 10 minutes total.
5. 

   5

    Meanwhile, thinly slice scallions , keeping greens and whites separate. After couscous has cooked about ⏱️ 5 minutes , stir scallion whites into pot. Cover and continue cooking until couscous is done, about ⏱️ 5 minutes more.

   scallions: 4 unit
6. 

   6

    Fluff couscous with a fork. Season with salt and pepper. Divide between plates, then top with roasted veggies. Sprinkle with almonds , feta cheese , and scallion greens.

   almonds: 2 oz, feta cheese: 1 c