Mushrooms, Asparagus and Tomatoes with Garlic and Couscous
I came up with the idea for this Mediterranean-style dish after watching a friend toss whole cherry tomatoes onto a sheet pan. Roasting cherry tomatoes concentrates their flavor, which helps explain why I can’t get enough of them. Things only improve after adding mushrooms and asparagus. I regularly prepare this simple recipe for friends, usually served over couscous dressed with olive oil and fresh herbs. Double the Mushrooms, Asparagus and Tomatoes with Garlic and make a crustless quiche or pasta dish as well.
Ingredients
- 3 cups (2-inch pieces) asparagus, with woody tips removed
- 1 cup whole cherry tomatoes
- ½ pound small mushrooms, sliced
- 1 large yellow onion, sliced
- 6 to 8 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 3 tablespoons olive oil
Serving suggestion
10 to 12 basil leaves, chopped, or ½ cup chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
3 to 4 cups cooked couscous
1 lemon, cut into wedges
Instructions
- 11. Preheat the oven to 425 degrees. Mix together with your hands the asparagus, tomatoes, mushrooms, onion, garlic, thyme, salt, and oil on a sheet pan.
- 22. Roast for 30 minutes, or until the vegetables are soft and slightly crispy on the edges. Remove from the oven.
- 33. Mix the basil or parsley, salt, black pepper, and olive oil into the couscous to give it extra flavor and texture.
- 44. Serve the Roasted Mushrooms, Asparagus and Tomatoes with Garlic over the herby couscous with lemon wedges, for a nice clean finish.
Easy Ingredient Swaps
↔Chopped green beans (trimmed) or zucchini instead of the asparagus
↔Quinoa or brown rice for the couscous
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