Asparagus and Tomato Bake
Ingredients:
- 1 cup couscous
- 1 large bundles of asparagus
- 1 cup fresh baby tomatoes
- 1 tbsp Minced garlic
- 1 tsp thyme
- 1 tbsp extra virgin olive oil
- vegetable stock concentrate
- salt
- pepper
- 2 tbsp scallion greens (sliced)
- 1/4 cup sliced almonds
- 1/4 cup feta
Directions:
- Preheat oven to 450 degrees.
- Trim and discard bottom inch of asparagus, then cut into 3 inch pieces.
- Bring vegetable concentrate and 3/4 cup water to a low simmer in a small pot.
- In a large baking dish, toss together garlic, asparagus, tomatoes, half the thyme, and drizzle olive oil.
- Season with salt and pepper and bake in oven for about 20 minutes, tossing halfway through cooking, until tomatoes are burst and asparagus are tender.
- Cook couscous and add remaining thyme. Add warm stock, then reduce heat to low, cover, and cook for 10 minutes until tender.
- Fluff the couscous with a fork and season with salt and pepper. Serve on plate and add serving of roasted veggies on top. Garnish with the feta, almonds, and scallion greens.
- ENJOY!
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