2 Cloves Garlic
8 oz Asparagus
1 /4 oz Thyme
2 TBS Veggie Stock Concentrates
4 oz Grape Tomatoes
3/4 Isreali Couscous
1 oz Sliced Almonds
1/2 cup Feta Cheese
Prep: 10 minutes
Total: 30 minutes
GET OUT: small pot, medium pot, baking sheet, butter (1 tbsp) , olive oil (1 tsp)
Preheat the oven to 450 degrees. Wash and dry all produce. Mince Garlic. Trim woody ends of Asparagus and cut into 3 inch pieces. Strip Thyme leaves from stems. Combine stock concentrates and 1 cup water in a small pot and bring to a simmer. Toss, garlic, asparagus, tomatoes. and half the thyme on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on the middle rack of the oven, tossing halfway through (about 15 min total).Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a medium pot. Add scallion whites and cook, stirring until fragrant, 1-2 min.Add couscous and remaining thyme to pot with scallion whites. Cook, stirring until grains are lightly toasted, about 1 minute. Pour simmering stock into the pot with couscous. Reduce heat to low, cover, and simmer until tender, 8-10 min. Fluff couscous with a fork, season with salt & pepper. Divide b/w plates, top with roasted veggies. Sprinkle with almonds, feta, and scallion greens.
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