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Herby Asparagus and Tomato Bake

Herby Asparagus and Tomato Bake

with Israeli Couscous, Oregano and Feta

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3.5 / 4 Ratingout of 1435 ratings
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Feta cheese is delicious on its own, but marinated feta goes to 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
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Israeli 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
Energy (kJ)3138 kJ
Calories750 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate62 g
Sugar6 g
Dietary Fiber8 g
Protein24 g
Cholesterol35 mg
Sodium760 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Pot
Garlic Press
Whisk
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1 COOK COUSCOUS
1 COOK COUSCOUS
1

Preheat your broiler to high (to roast veggies). 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 PREP
2 PREP
2

Meanwhile, wash and dry all produce.* Peel, then mince or grate garlic. Trim and discard the bottom 1-inch from asparagus. Roughly chop 2 tbsp oregano leaves (dbl for 4 ppl). Cut feta lengthwise into 4 pieces (8 pieces for 4 ppl).

3 MARINATE FETA
3 MARINATE FETA
3

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

4 ROAST VEGGIES
4 ROAST VEGGIES
4

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

5 TOAST PEPITAS
5 TOAST PEPITAS
5

Meanwhile, 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 FINISH AND SERVE
6 FINISH AND SERVE
6

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