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.
Vegetable Broth Concentrate
Salt and Pepper*
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.
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).
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.)
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.
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!)
Divide couscous between plates. Top with roasted veggies and marinated feta. Drizzle over remaining marinade. Sprinkle over pepitas.