Herby Asparagus and Tomato Bake with Israeli Couscous, Oregano and Feta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat and add 1 tablespoon oil. Add the couscous and cook, stirring often, until it starts to brown, about 2 minutes. Add 1 1/3 cups water and the vegetable broth concentrate. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 8-10 minutes until tender.

Step 2

Step 2. While the couscous cooks, trim 1 inch from the bottom of the asparagus. Roughly chop 2 tablespoon oregano leaves. Mince or grate the garlic. Cut feta into 4 slices.

Step 3

Step 3. In a medium bowl, whisk together half the oregano, balsamic vinegar, 2 tablespoon oil, and 1/4 teaspoon garlic. Season with black pepper. Add the feta to the marinade and gently stir to coat. Set aside.

Step 4

Step 4. On a baking sheet, toss the grape tomatoes, asparagus, and remaining oregano with 1 tablespoon oil. Season with salt and pepper. Roast in the middle of the oven for 6-7 minutes until the tomatoes burst and the asparagus is golden-brown and tender.

Step 5

Step 5. While the feta marinates, heat a large non-stick pan over medium heat. Add the pepitas to the dry pan and toast, stirring often, for 3-4 minutes until golden-brown.

Step 6

Step 6. Divide the couscous between plates. Top with roasted vegetables and marinated feta. Drizzle over the remaining marinade and sprinkle with pepitas.

Step 7

Step 7. Recipe by: HelloFresh (source: https://www.hellofresh.ca/recipes/herby-asparagus-and-tomato-bake-5abd1ae6ae08b527e27b1402)