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Asparagus and Tomato Bake

Deidra Penrose, asparagus, tomatoes, sliced almonds, feta cheese, couscous, healthy dinner recipes, asparagus and tomato bake, weight loss recipes, top beachbody coach PA, online health and fitness coach, meal planning, clean eating recipes,

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:

  1. Preheat oven to 450 degrees.
  2. Trim and discard bottom inch of asparagus, then cut into 3 inch pieces.
  3. Bring vegetable concentrate and 3/4 cup water to a low simmer in a small pot.
  4. In a large baking dish, toss together garlic, asparagus, tomatoes, half the thyme, and drizzle olive oil.
  5. 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.
  6. Cook couscous and add remaining thyme. Add warm stock, then reduce heat to low, cover, and cook for 10 minutes until tender.
  7. 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.
  8. ENJOY!
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