HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Asparagus And Tomato Bake
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Pearl Couscous


7 g


6 g


28 g


113 g

Grape Tomatoes

100 g

Feta Cheese


1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar


227 g


Not included in your delivery

4 tbsp


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Garlic Press
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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.


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!)


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