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Herby Asparagus and Tomato Bake

Herby Asparagus and Tomato Bake

with Israeli Couscous, Oregano and Feta

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Feta cheese is delicious on its own, but marinated feta is a whole new level of tasty. Roasted asparagus and tomatoes pair beautifully with Israeli couscous mixed with a tangy balsamic dressing. The marinated feta is the crown on this royally tasty dish.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

7 g

Oregano

6 g

Garlic

28 g

Pepitas

113 g

Grape Tomatoes

100 g

Feta Cheese

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

227 g

Asparagus

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate62 g
Sugar7 g
Dietary Fiber8 g
Protein24 g
Cholesterol35 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Garlic Press
Whisk
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high Wash and dry all produce.In Step 3, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat a medium pot over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then couscous. Cook, stirring often, until couscous starts to brown, 1-2 min. Add 1 1/3 cups water (dbl for 4 ppl) and broth concentrate(s). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, until couscous is tender, 8-10 min.

2

While the couscous boils, trim and discard the bottom 1-inch from asparagus. Roughly chop 2 tbsp oregano leaves. Cut feta lengthwise into 4 pieces (8 pieces for 4 ppl). Peel, then mince or grate garlic.

3

Whisk together half the oregano, vinegar, 2 tbsp oil and 1/4 tsp garlic (dbl both for 4 ppl) in a medium bowl. (NOTE: Reference Garlic Guide.) Season with pepper. Add the feta slices to the marinade and gently stir to coat. Set aside. (NOTE: Don't worry if the feta breaks into smaller pieces, this technique will still work.)

4

Toss the tomatoes, asparagus and remaining oregano with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tomatoes start to burst and asparagus is golden-brown and tender, 6-7 min.

5

While the feta marinates, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

6

Divide couscous between plates. Top with roasted veggies and marinated feta. Drizzle over remaining marinade. Sprinkle over pepitas.