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Mediterranean Baked Veggies with Couscous, Almonds & Feta
Looking for a quick & healthy recipe to try out for your next #MeatlessMonday venture? Look no further than this bursting with flavor 30 min meal!
I think I’ve shared my newfound affinity for Israeli couscous; those tiny little pasta pieces dazzle my taste buds every time. Combining this fluffy couscous with tasty and nutrient-dense veggies such as asparagus & tomatoes provide us with essential vitamins & minerals, improvements in digestion, powerful antioxidants and protects heart health among many other benefits!
Can I use different veggies? Of course, feel free to roast & combine any of your favorite veggies! Here are some roasted veggie inspirations:
- Eggplant
- Zucchini
- Bell peppers
- Red onion
- Roma Tomatoes
- Yellow squash
- Mushrooms
- Broccoli
TIPS FOR ROASTING
- Roasting Time Will Vary: Roasting time varies with the size and shape of your vegetables, your oven settings, and your cookware. When roasting anything make sure to keep an eye on it. Check on your veggies every 5-10 minutes until it reaches the level of doneness you like.
- Don’t Overcrowd The Pan: If you’re trying to roast a lot of veggies, go ahead and split them up between two pans. Too many crammed vegetables will trap the steam and cause your veggies to stew in their own juices instead of caramelizing.
Mediterranean Baked Veggies with Couscous, Almonds & Feta
Looking for a quick & healthy recipe to try out for your next #MeatlessMonday venture? Look no further than this bursting with flavor 30 min meal!
Ingredients
- 2 cloves garlic
- 3 tsp roughly chopped thyme
- 16 oz of asparagus
- 8 oz grape tomatoes
- scallions (optional)
- 2 cups reduced sodium vegetable broth
- 1 ½ cup Israeli Couscous
- ¼ cup sliced almonds
- 1 cup feta cheese
- 2 tbsp light butter
- olive oil
- salt & pepper (optional)
Instructions
- Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Mince garlic. Trim and discard bottom ends from asparagus; cut stalks crosswise into 3-inch pieces. Strip thyme leaves from stems; discard stems and roughly chop leaves. In a small pot bring vegetable stock to a simmer over medium heat.
- Toss garlic, asparagus, tomatoes and half the thyme on a baking sheet with a drizzle of olive oil and pepper. Roast, tossing halfway through, until asparagus is tender and tomatoes burst, 12-15 minutes.
- Meanwhile, trim and thinly slice scallions, separating whites from greens (optional – we omitted onions). Melt 2 tbsp of light butter in a medium pot over medium heat. Add scallion whites and cook, stirring, until fragrant, 1 minute.
- Add couscous and remaining thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.
- Pour simmering stock into pot with couscous mixture. Reduce to a low simmer, cover, and cook until tender, 6-8 minutes. Drain any excess liquid from pot, if necessary.
- Fluff couscous with a fork; season with pepper. Divide between plates, then top with roasted veggies. Sprinkle with almonds, feta and scallion greens. Enjoy!
Nutrition
Calories: 461kcalCarbohydrates: 61gProtein: 19gFat: 17gSaturated Fat: 7gCholesterol: 33mgSodium: 726mgFiber: 7gSugar: 5g
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