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.
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Vegetable Broth Concentrate
Salt and Pepper*
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.