Herby Asparagus and Tomato Bake
with Israeli Couscous, Thyme, and Feta
Herby Asparagus and Tomato Bake
Tender asparagus and juicy tomatoes bake with fluffy Israeli couscous, fragrant thyme, and tangy feta for a bright, herby vegetarian dish.
Ingredients
For 2 servings
- 1 ounce Almonds
- 6 ounce Asparagus
- ½ cup Feta Cheese
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- ½ cup Israeli Couscous
- 2 unit Scallions
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories412
Protein17g
Carbs42g
Fat21g
Tags:
VeggieCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the feta for a tangy plant-based crumble or leave it off and finish with extra herbs and lemon. For gluten-free, replace the couscous with a gluten-free grain such as rice or quinoa; for nut-free, skip the almonds or use toasted sunflower seeds.
What to serve with it
Serve it as a light main with lemony greens or a crisp cucumber salad for extra freshness. Warm crusty bread or a simple tomato soup also fits the Mediterranean feel and makes the meal more filling.
