Mediterranean Tomato and Asparagus Bake

🥘 Ingredients

• almonds
  2 oz
• asparagus
  12 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• feta cheese
  2 oz
• garlic
  2 cloves
• grape tomatoes
  10 oz
• israeli couscous
  6 oz
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• thyme
  1 bunch
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• baking sheet
• medium pot

1. 

   1

   garlic asparagus thyme grape tomatoes israeli couscous scallions almonds feta cheese veggie stock concentrate olive oil butter salt black pepper water

   garlic: 2 cloves, asparagus: 12 oz, thyme: 1 bunch, grape tomatoes: 10 oz, israeli couscous: 6 oz, scallions: 2 stalks, almonds: 2 oz, feta cheese: 2 oz, veggie stock concentrate: 1 unit, olive oil: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: ¾ cup
2. 

   2

   Preheat oven to ⏱️ 450 degreesF . Mince or grate garlic. Trim and discard woody bottoms from asparagus, then cut into 3-inch pieces. Strip thyme leaves from stems, discard stems, and roughly chop leaves. In a small pot , combine veggie stock concentrate and water and bring to a simmer.
3. 

   3

   On a baking sheet , toss garlic, asparagus, grape tomatoes, half the thyme, and a drizzle of olive oil. Season with salt and black pepper. Roast in oven until asparagus is tender and tomatoes have burst ⏱️ 20 minutes , tossing halfway through.
4. 

   4

   Melt 1 tbsp butter in a medium pot over medium heat. Add israeli couscous and remaining thyme. Cook, tossing, until grains are lightly toasted ⏱️ 1 minute .
5. 

   5

   Pour stock into pot with couscous. Reduce heat to low, cover, and cook until tender ⏱️ 10 minutes .
6. 

   6

   Meanwhile, thinly slice scallions, keeping greens and whites separate. After couscous has cooked ⏱️ 5 minutes , stir scallion whites into pot. Cover and continue cooking until couscous is done ⏱️ 5 minutes more.
7. 7

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